Sauteed Duck Breasts with Wild Mushrooms
- 1 ¼ pounds assorted wild mushrooms (such as oyster, portobello with gills, and stemmed shiitake)
- 1 cup shallots
- 4 8-ounce boneless duck breast halves with skin
- ½ cup dry red wine
- 1 tablespoon fresh parsley
- 2 tablespoons olive oil
Preheat oven to 300°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. T...