# Remember to sauté the mushrooms properly
# Never cook with any wine you wouldn't drink!
# A heavy duty cast iron skillet works great for this recipe.
# You can substitute standard button mushrooms if wild ones are not available.
*6 tablespoon unsalted butter
*8 duck breasts
* 2 tablespoons oil
* 1/4 cup chopped shallots
* 6 oz of wild mushrooms
* 1/2 cup of drinkable red wine
* 1 cup Demi-Glace**************
* Salt and pepper
Okay A Demi-Glace is very complicated to make, But add lotsof flavor the following link will show you how to make it. It involves boiling bones and making a roux. for this just use a beef stock, if you don't have any Forget it.
Besides chopping the shallot and slicing the wild mushrooms, you can season the duck breasts with salt and pepper.
Don't forget to heat sauté pan (cast iron skillet if you have one) until well really freakin hot.
Melt 2 tablespoons of the butter with the oil and sear breasts quickly on both sides. Then cook an additional 2-3 minutes per side. from your pan and keep warm.
Deglace your pan with just a little of your red wine, add remaining butter and briefly sauté your shallots.
Add mushrooms and sauté until translucent (approx. 4-5 minutes).
Add Demi-Glace (or beef stock) and water. Simmer for approx. 6-7 minutes until sauce has thickened enough to coat a spoon. if you cant get it thick... add some roux mix if available.
Serve over duck.
Pan seared aspargus, baked potatoes are good with this. Hell any vegetables and spuds will work. Best flavor use a different wine than what you cook with, a good Citrus flavor goes goodsuch as
This is easy to cook and well worth it
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