Duck Breast with Wild Mushrooms Recipe

Duck Breast with Wild Mushrooms

By Ken Frank from Judy Zeidler's Master Chefs Cook Kosher

Ingredients:

2 duck breasts, trimmed of excess fat
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1/2 pound chanterelles or other wild mushrooms in season, cleaned and sliced
1/2 pound oyster mushrooms, cleaned and sliced
2 shallots, minced
2 garlic cloves, minced
1 sprig tarragon, minced

Serves 4

This and many other wonderful
recipes may be found
in Judy Zeidler's Master Chefs Cook Kosher
from Chronicle Books

Kosher ducks are easy to find in the freezer section of your kosher butcher shop or large supermarket. For this recipe, you need only the duck breasts. If you buy a whole duck, use the legs for duck chili or confit. Did you know that prior to World War II, the duck-goose liver industry in the Dordogne and Alsace regions of France was a major occupation of the local Jewish community?

Heat a large nonstick skillet over high heat. Season the duck breasts with salt and pepper and sauté, skin side down, until the skin is well browned and fat is rendered. Turn over and cook until medium-rare, 5 to 6 minutes. Let rest for 4 to 5 minutes.

Heat the olive oil in a large skillet over medium heat. Add the chanterelle and oyster mushrooms, season with salt and pepper, and sauté until golden brown, about 3 minutes. Add the shallots, garlic, and tarragon and sauté until the shallots and garlic are soft, about 3 minutes. Set aside and keep warm.

Remove the skin and slice each breast.

To serve, arrange the slices of duck, overlapping in a fan shape on large plates, and spoon mushrooms around the duck.