Seared Duck Breast

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Seared Duck Breast
Yields: makes 4 servings

INGREDIENTS

Ducks
4 duck breasts
Salt
Pepper
Pinch salt
Pinch pepper
Mushroom mix
1 oz. black trumpet mushrooms
1 oz. hedgehog mushrooms
1 oz. hen of the woods mushroom
1 tsp. clarified butter
1 tsp. shallots
Pinch pepper
Pinch salt

INSTRUCTIONS

     Ducks:

  1. Place the breasts, skin-side down, in sauté pan.
  2. Sear over medium heat for 8-10 minutes, allowing the skin to release fat while turning golden brown. Turn and finish cooking in the oven for 7-8 minutes.

    Mushroom Mix:

  3. First clean mushrooms.
  4. Take each black trumpet and open them to get out any debris, then dip them in water using three different pans. Place them on a paper towel to dry.
  5. With the hedgehog mushrooms break it in half to make sure there are no worms inside, then wipe them off with a moist paper towel.
  6. Then break the hen of the woods mushrooms into pieces and check them for any debris.
  7. Place clean mushrooms in a third pan with a moist paper towel over them until ready to use them.
  8. When ordered place clarified butter on the flat top then add the mushrooms, sautéing them for a minute.
  9. Add shallots and salt and pepper.
  10. Spread the mushrooms out to allow them to cook evenly.Then serve alongside the duck.Serve and enjoy!

 

Recipe provided by UAA Culinary Arts
Photo by David Blake

 

Manon Grimault

Manon Grimault is a student from France who fell in love with Alaska. Her passions are photography, video, and graphic design. Manon's dream job would be to work as a director or producer for a fun talk show such as The Tonight Show or The Daily Show.