Duck Diane Recipe - Cooking Index
Duck Diane Recipe - Cooking Index
| 4 cups | 948ml | Duck breast half fillets - skin removed (large) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Onion - finely chopped | |
| 4 tablespoons | 60ml | Butter - (to 6) |
| 2 tablespoons | 30ml | Worcestershire sauce |
| 2 cups | 474ml | Quartered mushrooms |
| 1/4 cup | 59ml | Brandy |
Place duck breasts on a flat surface. Press your hand over each breast and cut into 2 pieces by slicing through the middle of the breast, between your hand and the flat surface. The idea is to have 2 thin pieces of duck breast. If desired, you can lightly pound meat with a mallet so that it is of even thickness. Season sliced duck with salt and pepper.
Fry the onion in butter in a large skillet over medium-high heat for a few minutes until soft. Add duck and cook each side for 2 minutes. Remove pan from heat. Combine remaining ingredients and stir into pan. (Caution: Brandy may ignite and burn your face if you look into the pan.)
Return pan to the heat and cook for 2 minutes more. Remove duck from pan when it is cooked to medium-rare temperature. Continue cooking other ingredients until mushrooms are soft and just cooked.
To serve, arrange duck breasts on plate and spoon mushrooms and sauce over.
This recipe yields 4 servings.
Description:
"This dish is entirely too easy."
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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