Sauteed Breast of Duck with Wild Mushrooms

  • Active Time 25m
  • Total Time 40m

Serves 8

The magret is the large, plumped breast of a mallard or Barbary duck. For especially moist and tender results, allow the cooked meat to rest for at least 5 minutes before slicing so the juices can redistribute through each breast. Use the wild mushrooms called for here, or replace them with your own favorites.

ingredients

  • 2 boneless whole duck breasts, about 1 pound each
  • 1/4 cup unsalted butter
  • 2 tablespoons chopped shallots
  • 2 cloves garlic, crushed and then finely chopped
  • 6 ounces fresh chanterelle mushrooms, brushed clean, trimmed and coarsely chopped
  • 6 ounces fresh oyster mushrooms, brushed clean, trimmed and coarsely chopped
  • 5 ounces fresh shiitake mushrooms, brushed clean, trimmed and coarsely chopped
  • 1/3 cup dry white wine
  • 1 cup veal stock or purchased beef stock
  • 1 tablespoon chopped fresh parsley

Companion recipe: Veal Stock

directions

Preheat the oven to 400 degrees F.

Using a sharp knife, trim off the excess fat from around the edges of the duck breasts. Score the remaining skin covering the breast in a cross-hatch pattern every 1 inch. Rub salt and pepper to taste onto all sides of the breasts. Place them, skin-side down, in an ovenproof sauté pan. Place the pan over high heat and heat until the breasts begin to sizzle loudly, 2-3 minutes. Then slip the sauté pan into the oven and cook for 10 minutes. Turn the breasts over and continue to cook in the oven until firm to the touch, about 5 minutes, longer for medium-rare. Remove the duck breasts from the pan and keep warm.

Pour off the fat from the sauté pan. Place the pan over medium-high heat. Add the butter and, when it melts, add the shallots and garlic and sauté just until the shallots are translucent, 1-2 minutes. Add all of the mushrooms and salt and pepper to taste and continue to sauté until the mushrooms begin to soften, 2-3 minutes.

Add the wine and cook until reduced by one-third, about 2 minutes. Add the veal stock and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Stir in the parsley. Taste and adjust the seasoning.

Meanwhile, cut the duck breasts crosswise on the diagonal into slices 1/2-inch thick.

Spoon the mushrooms onto a warmed serving platter or individual plates. Arrange the sliced breasts on top. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 439

nutrition information per serving

133 calories; 8g total fat; 47mg cholesterol; 47mg sodium; 4g carbohydrates; 1g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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