Pan Seared Duck Breasts

 

Pan Seared Duck Breasts with Wild Mushroom Sauce
Makes 4 servings

While visiting my best man in McCall, Idaho, we dined on wild duck breasts that were the best I've ever had. It may have been a combination of the atmosphere, the reunion, and the wine, but it certainly was a memorable night. This is a quick and easy recipe. I served it with, what else, baked Idaho potatoes.

 

 

 

Reluctant Gourmet’s Tips

• Remember to sauté the mushrooms properly
• Never cook with any wine you wouldn't drink!
• A heavy duty cast iron skillet works great for this recipe.
• You can substitute standard button mushrooms if wild ones are not available.
  

 

• 8 duck breasts
• 6 tablespoon unsalted butter
• 2 tablespoons oil
• 1/4 cup chopped shallots
• 6 oz of wild mushrooms
• 1/2 cup of drinkable red wine
• 1 cup Demi-Glace*
• Salt and pepper

* I recommend you try a product called Demi Glace Gold reconstituted in 1 cup of hot water. You can also substitute a cup of home made beef or veal stock that has been reduced by at least half.

Besides chopping the shallot and slicing the wild mushrooms, you can season the duck breasts with salt and pepper.

Don't forget to heat sauté pan (cast iron skillet if you have one) until really hot.

Melt 2 tablespoons of the butter with the oil and sear breasts quickly on both sides. Then cook an additional 2-3 minutes per side. from your pan and keep warm.

Deglace your pan with just a little of your red wine, add remaining butter and briefly sauté your shallots.

Add mushrooms and sauté until translucent (approx. 4-5 minutes).

Add Demi-Glace Gold and water. Simmer for approx. 6-7 minutes until sauce has thickened enough to coat a spoon.

Serve over duck and if you're like me, save some for the potatoes.

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