Duck Breast with Porcini Mushrooms
Ingredients
- For the mushrooms
- 1 onion
- 300 grams Porcini mushroom
- clarified butter (for frying)
- white wine (as needed)
- salt
- freshly ground peppers
- For the garnish
- fresh parsley
Preparation steps
For the duck, cut fillets from duck breasts, beat breasts on both sides with the smooth side of meat mallet, carve a criss cross pattern on one side and season with salt and pepper.
Heat oil in a large, deep frying pan, fry duck breasts for about 3 minutes covered. Turn over duck breasts, reduce heat slightly and continue to cook.
For the mushrooms, heat some clarified butter in another pan. Peel onion and cut into rings. Trim mushrooms and cut into slices or pieces. Saute onion rings until soft and then add mushrooms to the pan and cook until browned. Pour white wine over mushrooms as desired and let boil down. Season mushrooms and onions with salt and pepper.
To serve, slice cooked duck breast, serve on plates with mushrooms and garnish with some parsley.
