Sauteed Duck Breasts With Wild Mushrooms Recipe Epicuriouscom

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SAUTEED DUCK BREASTS WITH WILD MUSHROOMS



Sauteed Duck Breasts with Wild Mushrooms image

Categories     Duck     Mushroom     Poultry     Sauté     Dinner     Fall     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

4 8-ounce boneless duck breast halves with skin
2 tablespoons olive oil
1 1/4 pounds assorted wild mushrooms (such as oyster, portobello with gills scraped out, and stemmed shiitake), sliced (about 9 cups)
1 cup thinly sliced shallots
1/2 cup dry red wine
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 300°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.
  • Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.
  • Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.

SAUTéED CHICKEN WITH WILD MUSHROOMS



Sautéed Chicken with Wild Mushrooms image

Provided by Bradley Dickinson

Categories     Bean     Chicken     Mushroom     Sauté     Valentine's Day     Low Cal     Low Sodium     Dinner     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 14

8 ounces skinless, boneless chicken breast, cut into strips
1 teaspoon porcini powder
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1/2 cup assorted sliced mushrooms (such as crimini and oyster)
1/4 cup drained canned white beans
1 garlic clove, minced
Pinch of minced fresh rosemary
1/2 cup low-salt chicken broth
1 tablespoon Marsala
2 tablespoons truffle butter
1 tablespoon unsalted butter
Orzo or steamed rice
Ingredient info:Porcini powder and truffle butter can be found at specialty foods stores and online at fungusamongus.com. Porcini powder can also be made by grinding dried porcini in a spice mill.

Steps:

  • Season chicken with porcini powder, salt, and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Sauté chicken until golden and almost cooked through, about 3 minutes. Transfer to a plate.
  • Heat remaining 1 tablespoon oil in same skillet; add mushrooms, beans, garlic, and rosemary and cook, stirring frequently, until mushrooms are golden brown. Stir in chicken broth, Marsala, and chicken strips; simmer until reduced by half, 3-4 minutes. Stir in truffle butter and unsalted butter.
  • Serve chicken and sauce over orzo or steamed rice.

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  • Preheat oven to 300°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.
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