Sautéed Duck Breasts with Wild Mushrooms

Name: Sautéed Duck Breasts with Wild Mushrooms
Yield: Makes 4 main-course servings
Ingredients: Salt and pepper; 1 to 1½ pounds wild mushrooms, such as chanterelles, morels, porcini, or hedgehogs, alone or in combination, rinsed and patted dry (some mushrooms, like porcinis and morels, cook down more than others); 4 Pekin (Long Island) duck breasts or 2 mullard breasts (1½ to 2 pounds total)

Preparation info

Makes
4
main-course servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

Ingredients

4 Pekin (Long Island) duck breasts or 2 mullard breasts (1½ to 2 pounds total)
Salt and <

Main course
Gluten-free

Method

Score, season, and sauté the breasts according to the directions. Be sure that the breasts fit snugly in the pan in a single layer—if the inside of the pan is exposed, the fat will accumulate in that area and burn. Transfer the breasts to a plate and keep warm. Turn the heat to high and immediately add the mushrooms to the pan. Sauté them for about 5 minutes,