Tasty Duck Breasts With Wild Mushrooms
|Duck breast||32 Ounce (Halves With Skin)|
|Olive oil||2 Tablespoon|
|Wild mushrooms||2 3⁄4 Pound (Such As Oyster, Portobello With Gills Scraped Out, And Stemmed Shiitake, 9 Cups)|
|Thinly sliced shallots||1 Cup (16 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Teaspoon|
Preheat oven to 300 degrees. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over, cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.
Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and saute until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.
Place one duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley and serve.
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Calories 384 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 2 g10.1%
Trans Fat 0 g
Cholesterol 87.3 mg29.1%
Sodium 103.4 mg4.3%
Total Carbohydrates 29 g9.7%
Dietary Fiber 5.6 g22.4%
Sugars 0.2 g
Protein 46 g91.2%
Vitamin A 9.4% Vitamin C 39.4%
Calcium 23.9% Iron 58.8%
*Based on a 2000 Calorie diet