SAUTEED DUCK BREASTS WITH WILD MUSHROOMS
Categories Duck Mushroom Poultry Sauté Dinner Fall Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. 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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Tajon Jones
[email protected]Thanks for sharing this recipe. I'm always looking for new ways to cook duck.
Eugene Pemberton
[email protected]This dish is definitely on my to-cook list.
Sara London
[email protected]I can't wait to try this recipe. It looks so good!
Joscelyn Oaxaca
[email protected]Overall, this is a great recipe for a delicious and impressive meal.
Angel Gitau
[email protected]I would recommend using a meat thermometer to make sure the duck breasts are cooked to the desired doneness.
Abeani Abeanu
[email protected]This dish is a bit time-consuming to make, but it's worth it. The flavors are amazing!
Hisina Carelock
[email protected]The instructions were easy to follow and the dish turned out great. I'll definitely be making this again.
Momin Lashari
[email protected]This was my first time cooking duck and it turned out perfectly. Thanks for the great recipe!
Ahmed Mohamadino
[email protected]I've made this dish several times now and it's always a hit. My family loves it!
mr lemons
[email protected]The duck breasts were a little dry, but the sauce was delicious.
Usman Abbasi
[email protected]This is a great recipe for a special occasion dinner. It's sure to impress your guests.
Manish Khanal
[email protected]I substituted cremini mushrooms for the wild mushrooms and it turned out great!
Zachary Owen
[email protected]The sauce was a bit too salty for my taste, but otherwise this dish was excellent.
Izuchukwu Okafor
[email protected]This dish was absolutely divine! The duck breasts were cooked to perfection, and the wild mushrooms added a rich, earthy flavor. I will definitely be making this again.