Duck breasts were on sale at Leclerc in packs of 3. I bought 2 packs for the freezer
I can’t seem to comment on others’ posts. I can like them but my comments don’t come through. Does anyone know what’s wrong? Nice bread frugal http://frugalfeeding.wordpress.com/2012/02/26/rosemary-and-sea-salt-fougasse/
Wanting to make a light supper, I simply combined Paris and oyster mushrooms to accompany the duck breasts and served with slices of country bread. Inspiration for this meal was Bon Appetit’s October 2011 issue featuring hanger steak.
Duck Breasts in Wine Sauce with Two Mushrooms
1/2 lb Paris mushrooms, sliced
1/2 lb oyster mushrooms, torn
3 tbsp olive oil
Salt and pepper
3 tbsp butter
2 garlic cloves, crushed
2 sprigs fresh rosemary
2 duck breasts, fat scored and seasoned with cracked peppercorns and salt
1 cup red wine
3/4 cup veal or chicken broth
2 tbsp chopped fresh tarragon
Cook the mushrooms in the olive oil until golden. Season with salt and pepper, remove from the pan and set aside.
Add 1 tbsp butter, garlic, rosemary and duck to the pan and sear, about 3 minutes per side. Remove the duck and let rest on a cutting board. Pour off all but 1 tbsp of the fat, discard the garlic and rosemary, add the wine and reduce the liquid by half.
Add the broth, bring to a boil, then simmer for 5 minutes. Remove from the flame, whisk in the remaining 2 tbsp butter, stir in the the mushrooms and tarragon.
Slice the duck breasts and serve on top of the mushrooms.