Braised Duck Breast in a Creamy Mushroom Sauce
- Preparation : 20 minutes
- Cooking : 33 minutes
- Portions : 8
- 8 Brome Lake Ducks boneless duck breasts
- 1 can (227 g) white mushrooms, quartered
- 8 small oyster mushrooms, sliced
- 4 shiitake mushrooms, sliced
- 125 ml (½ cup) dried French shallots, chopped
- 15 ml (1 tbsp) garlic, minced
- 125 ml (½ cup) white wine
- 60 ml (¼ cup) all-purpose flour
- 375 ml (1½ cup) duck stock
- 15 ml (1 tbsp) Dijon mustard
- Salt and pepper to taste
- 180 ml (¾ cup) 15% cooking cream
- 60 ml (¼ cup) fresh parsley, chopped
- 30 ml (2 tbsp) fresh tarragon, chopped
Using a knife, cut a criss-cross pattern into the skin of the duck breasts, taking care not to pierce the meat.
In a large pan, sear the duck breasts for 2 to 3 minutes over low-medium heat, skin side down.
Turn the breasts over and continue cooking for 2 minutes. Transfer the duck breasts to a plate.
In the same pan, sauté the white mushrooms, oyster mushrooms and shiitakes for 2 to 3 minutes over me-dium heat.
Add the shallots and garlic to the pan and sauté for 2 minutes.
Add the white wine and simmer until the liquid has reduced completely. Sprinkle in the flour and stir.
Return the duck breasts to the pan. Add the duck stock and Dijon mustard. Season with salt and pepper. Cover and simmer for 20 to 25 minutes over medium-low heat.
Add the cream, parsley and tarragon. Continue cooking for 5 minutes.