- 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
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.