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Seared Duck with Morel Cream Sauce
Ingredients
Duck Breast
- 6 duck breasts, skin side scored
- 1 T olive Oil
Morel Cream Sauce
- 4 oz rehydrated Morel mushrooms. (2 Oz. dried soaked in 1 cup warm water, save ½ cup liquid)
- 1 T minced yellow onion
- 1 tsp minced garlic
- ½ T reserved duck fat
- ¼ cup Merlot
- 2 cups cream
- 1 cup veal stock
- 1 tsp finely chopped rosemary
- 2 T butter
Directions
Seared Duck Method:
1. Preheat oven to 450 degrees & heat a medium sauté pan and add the oil.
2. Place the duck in the pan, skin side down, and brown the skin (about 6-8 minutes).
3. Flip over the duck and place in the oven for around 10-15 minutes or until internal temp of 155 Deg. F.
4. Remove from the oven and allow the duck 5 minutes time to rest. Reserve the fat for use in the sauce.
Morel Cream Sauce Method:
1. Using a medium sauce pan, heat the duck fat on a medium-high heat.
2. Sauté the onions and mushrooms for about 3 minutes. Add the garlic and cook for about another minute.
3. Add the wine and reduce by half.
4. Pour in the veal stock, cream and liquid from the rehydrated Morels.
5. Simmer for about 10 minutes until sauce begins to thicken.
6. Add rosemary and check for seasoning, Salt and Pepper to taste.
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