Sauteed Duck Breasts with Wild Mushrooms
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Recipe Summary : Difficulty : Easy Active time : 20 min Start to finish : 30 min Yield : 4 servings |
Ingredients :
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How to cook : |
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| Preheat oven to 300°F (~ 150°C). 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 sauté 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 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve. |
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Wine suggestion: |
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| a Red wine : a VDP Corsica - Reserve du President- 2004 - Merlot - This Merlot has a rich aroma of black cherries and raspberries, accentuated by subtle aromas of black olives, a remarkable wine with its vitality and its subtle bouquet and tannin. This uncomplicated yet well-balanced wine is very polyvalent, as it can be served as an aperitif and also matches all types of meat as well as meat-based pasta and hard cow milk cheese. The Merlot is a delicious match with duck.
Bon appétit Brice (recipe by Bedell Cellars - photo by: Brian Leatart) |
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