Duck Breasts in Wine Sauce with Two Mushrooms

By tulawdog

Ingredients

• 1/2 lb Paris mushrooms, sliced
• 1/2 lb oyster mushrooms, torn
• 3 tbsp olive oil
• Salt and pepper
• 3 tbsp butter
• 2 garlic cloves, crushed
• 2 sprigs fresh rosemary
• 2 duck breasts, fat scored and seasoned with cracked peppercorns and salt
• 1 cup red wine
• 3/4 cup veal or chicken broth
• 2 tbsp chopped fresh tarragon

Preparation

Step 1

Cook the mushrooms in the olive oil until golden. Season with salt and pepper, remove from the pan and set aside.

Add 1 tbsp butter, garlic, rosemary and duck to the pan and sear, about 3 minutes per side. Remove the duck and let rest on a cutting board. Pour off all but 1 tbsp of the fat, discard the garlic and rosemary, add the wine and reduce the liquid by half.

Add the broth, bring to a boil, then simmer for 5 minutes. Remove from the flame, whisk in the remaining 2 tbsp butter, stir in the the mushrooms and tarragon.

Slice the duck breasts and serve on top of the mushrooms.