Pan Seared Duck Breasts with Wild Mushroom Sauce
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.
This recipe calls for demi-glace, a stock reduction made from brown stock. It is the ingredient used by professional chefs for preparing those velvety sauces we all enjoy. You can make it at home but it is a lot of work. I prefer to purchase a commercial brand that allows me to make restaurant quality sauces in a fraction of the time. Learn more about demi glace and where to buy them here.
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.