Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2tablespoons olive oil
- 1tablespoons fresh lemon juice
- 3tablespoons white wine
- 800grams boneless duck breasts
- 175grams white mushrooms, halved or quartered
- 4 scallions, chopped
- 1tablespoons sun-dried tomato paste
- 1teaspoons cornstarch
- 1 1/4 cups chicken stock
- 2tablespoons parsley, chopped
Method
Step 1 of 6
Score the duck skin with a thin sharp knife. Season the breasts with salt and pepper.
Step 2 of 6
Heat the oil in a large frying pan over medium heat. Add the mushrooms and scallions and cook, stirring often, about 5 minutes, until the mushrooms are tender. Stir in the lemon juice and tomato paste.
Step 3 of 6
Dissolve the cornstarch in 1/4 cup of the stock and return to the remaining stock. Stir into the mushroom mixture. Bring to a boil, stirring often, until simmering and thickened. Stir in the parsley and season with salt and pepper. Remove the sauce from heat and keep warm.
Step 4 of 6
Heat a ridged grill pan over medium-high heat. Add the duck, skin side down. Cook until the skin is golden brown, pouring off the fat as needed, about 8 minutes. Turn and cook about 2 minutes more, until the duck is medium-rare.
Step 5 of 6
Place the duck on a platter and tent with aluminum foil. Pour off any fat in the pan. Return to medium-high heat. Add the wine and stir to release any browned bits in the pan. Stir into the sauce.
Step 6 of 6
Slice the duck and transfer to dinner plates. Top with the sauce, and serve hot.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.