Sauteed Duck Breasts with Wild Mushrooms
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 1/2 cup dry red wine
- 1 cup thinly sliced shallots
- Carbohydrate 17 g(6%)
- Cholesterol 94 mg(31%)
- Fat 13 g(20%)
- Fiber 7 g(27%)
- Protein 27 g(55%)
- Saturated Fat 3 g(13%)
- Sodium 89 mg(4%)
- Calories 317
Preparation 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.
Preparation 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.
