Sauteed Duck Breasts with Wild Mushrooms

Sauteed Duck Breasts with Wild Mushrooms
Photo by Brian Leatart


  • 4 8-ounce boneless duck breast halves with skin
  • 1 ¼ pounds assorted wild mushrooms (such as oyster, portobello with gills, and stemmed shiitake)
  • 1 tablespoon fresh parsley
  • ½ cup dry red wine
  • 1 cup shallots
  • 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...

View full recipe at Epicurious


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