Sunday, April 7, 2013

Duck Breast with Shitake Mushrooms

Just in case you don't utilize the search bar to the left of my blog to look up recipes for duck breast, one of my favorite proteins, I decided to put up a new post with a new picture to reiterate my love for this superior poultry.  I found while dining across the country during my years as a pharmaceutical sales rep that duck breast is best served medium rare in the finer establishments.  The Food Network recipe here actually prepares their duck breast in almost the exact same way that I do.  In a few select upscale restaurants in Little Rock, you may find duck breast on the menu.  Probably for no less than $20 per dish.  This particular breast that I found at Terry's was also over $20 for just one breast (uncooked).  But sometimes I just crave the good stuff.  Then I go broke the rest of the week and eat stuff like plain old chicken.  I would never eat chicken this rare, though.  Duck is a big French specialty, and I love French cuisine.

Ingredients:

  • 1  D'artagnan Fresh Magret Duck Breast
  • 2 tbsp organic, lower sodium tamari, or soy sauce
  • 1 tbsp fish sauce, optional
  • 1 tbsp turbinado sugar
  • 1 tbsp garlic powder
  • 1 tbsp shao hsing rice cooking wine, or chicken broth
  • 1 tbsp oyster sauce
  • 1 yellow bell pepper, seeded and sliced
  • 1 8 oz. package fresh shitake mushrooms, cleaned
Directions:
  1. Score the fat side of the duck crosswise without cutting into the meat.
  2. Place inside a large sealable bag, add the tamari, fish sauce, sugar, & garlic powder.
  3. Marinate overnight or up to 2 days.
  4. Preheat oven to 400 degrees.  Sear the duck fat side down in a pan over high heat for about 6 minutes, turn and sear another 2 - 3 minutes.  Place in the oven and roast an additional 20 minutes.
  5. Using the remaining duck fat from the pan, add the peppers and mushrooms.
  6. Add the cooking wine and scrape the bottom of the pan to loosen the browned bits.
  7. Add the oyster sauce and saute until the vegetables are soft and have absorbed the sauce. 
  8. Let the duck rest like you would a steak before slicing into it.
Also try Shirataki Noodle Soup with Duck, another favorite recipe of mine.

1 comment:

  1. Hi there. The current Food on Friday on Carole's Chatter is collecting links to dishes using duck or other game birds. I do hope you link this in. This is the link . It would be great if you checked out some of the other links – there are some good ones already. Cheers

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