Seared Duck Breast with Duck Confit Onions and Mushrooms

By DJSTEP

6 servings
calories 390
portein 33
fat 20g
fibre 2g

Ingredients

• 1 pkg (280g) duck leg confit
• 2 tbs olive oil
• 1 pkg pearl onions
• 1 lb exotic mushrooms
• 2 cloves garlic
• 2 tsp chopped fresh thyme
• pinch of salt and pepper
• 2 cups chicken stock
• 1/4 cup brandy
• 3 tbs fresh italian parsley
• 2 duck breasts

Details

Servings 6

Preparation

Step 1

Remove skin and pull meat off bone of duck legs: discard bone and skin and set meat aside.
In skillet, heat 1 tbs of oil over medium high heat and cook pearl onions, stirring for about 5 minutes or until becoming golden. Add mushroom, garlic, thyme, pinch each salt and ppper and cook for about 5 minutes or until no liquid remains. Add reserved meat and stock and bring to boil. Reduce heat and simmer for about 5 minutes or until reduced by half. Add brandy and simmer for 2 minutes. Stir in parsley and set aside.
Meanwhile, sprinkle duck breasts with pinch each of salt and pepper. In another skillet heat rmaining oil over high heat and sear duck breasts on both sides and place in 425 oven for about 8 minutes or until meat thermometer reads 155. Let stand for 5 minutes before slicing.