Duck breasts were on sale at Leclerc in packs of 3. I bought 2 packs for the freezer 🙂
I can’t seem to comment on others’ posts. I can like them but my comments don’t come through. Does anyone know what’s wrong? Nice bread frugal http://frugalfeeding.wordpress.com/2012/02/26/rosemary-and-sea-salt-fougasse/
Wanting to make a light supper, I simply combined Paris and oyster mushrooms to accompany the duck breasts and served with slices of country bread. Inspiration for this meal was Bon Appetit’s October 2011 issue featuring hanger steak.
Duck Breasts in Wine Sauce with Two Mushrooms
1/2 lb Paris mushrooms, sliced
1/2 lb oyster mushrooms, torn
3 tbsp olive oil
Salt and pepper
3 tbsp butter
2 garlic cloves, crushed
2 sprigs fresh rosemary
2 duck breasts, fat scored and seasoned with cracked peppercorns and salt
1 cup red wine
3/4 cup veal or chicken broth
2 tbsp chopped fresh tarragon
Cook the mushrooms in the olive oil until golden. Season with salt and pepper, remove from the pan and set aside.
Add 1 tbsp butter, garlic, rosemary and duck to the pan and sear, about 3 minutes per side. Remove the duck and let rest on a cutting board. Pour off all but 1 tbsp of the fat, discard the garlic and rosemary, add the wine and reduce the liquid by half.
Add the broth, bring to a boil, then simmer for 5 minutes. Remove from the flame, whisk in the remaining 2 tbsp butter, stir in the the mushrooms and tarragon.
Slice the duck breasts and serve on top of the mushrooms.
Mmmm, nice glass of pinot noir with that for me, you come up with such beautiful mouthwatering meals, very inspiring.
Cheers
Marcus
Thank you Marcus. Pinot Noir sounds perfect! I wish I could figure out this comment thing!
The system will not let you comment unless you are logged onto WordPress. Also, every now and then, people disable either the Like or the Comment feature on a particular post (inadvertently, most of the time).
Thank you Come Due Maiali.
Beautiful dish! I just adore duck. I never had Paris mushrooms before. They look very similar to cremini but lighter in color. As far as your comment question goes… I have not a clue why you can’t post. I find that so odd. Maybe “google” the question and see if there’s an answer out there. Good luck!
Thank you Tessa. They are similar to cremini.
Beautiful plate and I love both duck and mushrooms, definitely something to try. I occasionally make magret with an agave honey glaze, more earthy than sweet.
Sounds wonderful Jon!
Thanks, Rosemary. I always love a mention from you. This looks great. Essentially a duck bourguignon, but cooked in a vastly different manner – much lighter I expect! Om nom nom.
This looks beautifully delicious! I just made a coq au vin the other day and it further reinforced my love of french cooking. Your duck course with the wine and mushrooms sounds perfect.
This is such a classy dish! I am bookmarking it to impress my boyfriend with:]
Good luck with the meal!
Wow that duck is perfectly cooked!
This is wonderful. Duck is one of my favorites although I do not get to make it too much (I do not have a kitchen hood!)
If you have an outdoor grill, you could grill it. Very nice also.
Looks beautiful. The duck looks perfect! And your post makes me miss France so much: where else in the world does duck breast go on sale!
There’s no place like France 🙂
The three packs of big, fat duck breast are as French as fine Bordeaux wine or the Eifel Tower. I am having difficulty getting anything half decent here in Ireland to slow cook on the pan. France in July. Can’t wait.
Best,
Conor
a stunning dish. We don´t get duck breast very often round here, but next time I see some will snap them up so that I can make this!
Thank you Chica. I’ve been obsessing on duck breast for the last few months 🙂
Rosemary, what a beautiful dish. This is a test. I too have had terrible troubles with comments lately. WordPress has been putting my comments in the spam file when I try to comment on a WordPress blog after logging out of WordPress. When trying to comment using my new TypePad url on the identity line, it does not work. We shall see. – Fay
Thank you Fay. Good luck with the comment problem. I have contacted support and am waiting for a reply.
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