Duck Diane

Duck Diane
Duck Diane

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    large duck breast half fillets skin removed

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    onion finely chopped

  • 4

    tablespoons butter - (to 6)

  • 2

    tablespoons Worcestershire sauce

  • 2

    cups quartered mushrooms

  • 1/4

    cup brandy

Directions

Place duck breasts on a flat surface. Press your hand over each breast and cut into 2 pieces by slicing through the middle of the breast, between your hand and the flat surface. The idea is to have 2 thin pieces of duck breast. If desired, you can lightly pound meat with a mallet so that it is of even thickness. Season sliced duck with salt and pepper. Fry the onion in butter in a large skillet over medium-high heat for a few minutes until soft. Add duck and cook each side for 2 minutes. Remove pan from heat. Combine remaining ingredients and stir into pan. (Caution: Brandy may ignite and burn your face if you look into the pan.) Return pan to the heat and cook for 2 minutes more. Remove duck from pan when it is cooked to medium-rare temperature. Continue cooking other ingredients until mushrooms are soft and just cooked. To serve, arrange duck breasts on plate and spoon mushrooms and sauce over. This recipe yields 4 servings.

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