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PEPPERED DUCK BREASTS with WILD MUSHROOMS - 18 minutes ~ Serves 4
4 Barbary duck breasts
1 tbsp black peppercorns, cracked
Salt
50ml Brandy
100ml chicken stock
100ml double cream
To garnish:
100g shiitake mushrooms
100g oyster mushrooms
30g dried black trumpet mushrooms,
soaked and drained
25ml light olive oil
2tbsp butter
100g fresh spinach
Trim the duck breasts and lightly score the skin side with a sharp knife. Spread the cracked peppercorns on to the duck breasts, pressing down the pepper into the breasts. Season with salt.
Heat a large pan over moderate heat and place the duck breasts in, skin side down. Let them cook for 3 minutes or until the skin is nicely golden and crisp. Turn the breasts over and cook for approximately 2 minutes. Place in the oven for 8 minutes
Remove the duck breasts from the pan and keep warm. Pour off the fat and deglaze the pan with Cognac. Add the duck stock, stirring well to scrape up the caramelized juices. Add the cream and simmer to reduce to sauce consistency.
Fry the mushrooms in the olive oil and half of the butter. Fry off the spinach in the remaining butter. Mix the two together.
To serve, spoon the spinach and mushroom mixture on to warmed plates. Slice the duck breasts and arrange on top of the spinach mixture. Surround with the sauce.
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4 Barbary duck breasts
1 tbsp black peppercorns, cracked
Salt
50ml Brandy
100ml chicken stock
100ml double cream
To garnish:
100g shiitake mushrooms
100g oyster mushrooms
30g dried black trumpet mushrooms,
soaked and drained
25ml light olive oil
2tbsp butter
100g fresh spinach
Trim the duck breasts and lightly score the skin side with a sharp knife. Spread the cracked peppercorns on to the duck breasts, pressing down the pepper into the breasts. Season with salt.
Heat a large pan over moderate heat and place the duck breasts in, skin side down. Let them cook for 3 minutes or until the skin is nicely golden and crisp. Turn the breasts over and cook for approximately 2 minutes. Place in the oven for 8 minutes
Remove the duck breasts from the pan and keep warm. Pour off the fat and deglaze the pan with Cognac. Add the duck stock, stirring well to scrape up the caramelized juices. Add the cream and simmer to reduce to sauce consistency.
Fry the mushrooms in the olive oil and half of the butter. Fry off the spinach in the remaining butter. Mix the two together.
To serve, spoon the spinach and mushroom mixture on to warmed plates. Slice the duck breasts and arrange on top of the spinach mixture. Surround with the sauce.
Print
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Peppered Duck Breast with Wild Mushrooms
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