Duck Breasts with Mushroom Sauce
Type: Main Dishes
Special enough to serve to dinner guests, this recipe is surprisingly quick and easy
Prep Time: prep 20 mins
Cooking Time: cook 25 mins
Serves: makes 4 servings
- 4 boneless duck breasts, about 7oz ( 200g) each
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 6oz ( 175g) white mushrooms, halved or quartered
- 4 scallions, chopped
- 1 tbsp fresh lemon juice
- 1 tbsp sun-dried tomato paste
- 1 tsp cornstarch
- 1 1 / 4 cups chicken stock
- 2 tbsp chopped parsley
- 3 tbsp white wine
- Score the duck skin with a thin sharp knife. Season the breasts with salt and pepper.
- Heat the oil in a large frying pan over medium heat. Add the mushrooms and scallions and cook, stirring often, about 5 minutes, until the mushrooms are tender. Stir in the lemon juice and tomato paste.
- Dissolve the cornstarch in 1/4 cup of the stock and return to the remaining stock. Stir into the mushroom mixture. Bring to a boil, stirring often, until simmering and thickened. Stir in the parsley and season with salt and pepper. Remove the sauce from heat and keep warm.
- Heat a ridged grill pan over medium-high heat. Add the duck, skin side down. Cook until the skin is golden brown, pouring off the fat as needed, about 8 minutes. Turn and cook about 2 minutes more, until the duck is medium-rare.
- Place the duck on a platter and tent with aluminum foil. Pour off any fat in the pan. Return to medium-high heat. Add the wine and stir to release any browned bits in the pan. Stir into the sauce.
- Slice the duck and transfer to dinner plates. Top with the sauce, and serve hot.
- prep 20 mins; cook 25 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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