1/4 C. unsalted butter

2 T. chopped shallots

2 cloves garlic, crushed and then finely chopped

6 oz fresh chanterelle mushrooms, brushed clean, trimmed and coarsely chopped

6 oz fresh oyster mushrooms, brushed clean, trimmed and coarsely chopped

5 oz fresh shiitake mushrooms, brushed clean, trimmed and coarsely chopped

1/3 C. dry white wine

1 C. veal stock or purchased beef stock

1 T. chopped fresh parsley

 

Preheat an oven to 400 degrees. Using a sharp knife, trim off the excess fat from around the edges of the duck breasts. Score the remaining skin covering the breast in a cross-hatch pattern every 1 inch. Rub salt and pepper to taste onto all sides of the breasts. Place them, skin side down, in an ovenproof sauté pan. Place the pan over high heat and heat until the breasts begin to sizzle loudly, 2-3 minutes. Then slip the sauté pan into the oven and cook for 10 minutes. Turn the breasts over and continue to cook in the oven until firm to the touch, about 5 minutes longer for medium-rare. Remove the duck breasts from the pan and keep warm. Pour off the fat from the sauté pan. Place the pan over medium-high heat. Add the butter and, when it melts, add the shallots and garlic and sauté just until the shallots are translucent, 1-2 minutes. Add all of the mushrooms and salt and pepper to taste and continue to sauté until the mushrooms begin to soften, 2-3 minutes. Add the wine and cook until reduced by one-third, about 2 minutes. Add the veal stock and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Stir in the parsley. Taste and adjust the seasoning. Meanwhile, cut the duck breasts crosswise on the diagonal into slices 1/2 inch thick. Spoon the mushrooms onto a warmed serving platter or individual plates. Arrange the sliced breasts on top. Serve immediately.

 

 

Yield:

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