Recipe: Wayne Good | Photography: Ashlee DeCaires

Serves 2

I had this dish, sitting on a gorgeous terrace at a stunning Chateau near Vezelay in Burgundy.

2 boneless duck breasts
1 shallot, diced
2 cloves, garlic diced
1 tbsp fresh thyme
2 large mushrooms, sliced
40g dried Porcini, soaked in 1 cup boiling water, then drained
¼ cup white wine
¼ cup cream
salt and pepper to taste

Allow the duck breasts to come up to room temperature.

Score the skin with a sharp knife and season. Place into a hot pan, skin side down and cook for about 5 minutes. Turn over and cook for a further 5 to 7 minutes. Remove from the pan and cover with foil. Place into a warm oven to keep warm. The duck should still be pink in the middle.

Discard all but about 1 tbsp of the fat in the pan and place the pan back onto the hob.

Place the diced shallot into the pan and sauté until clear. Add the garlic, thyme and sliced mushrooms, cook for a further 2 to 3 minutes. Add the white wine to the pan and allow to reduce by about half before finally adding the Porcini, followed by the cream.

Further reduce to create a gorgeous creamy sauce.

Check and adjust seasoning.

Remove the duck from the oven and slice each breast on an angle into about 5 slices. Place some of the sauce on each plate and arrange the duck. Finish with a spoonful of sauce over the top.

Simply garnish with some fresh herbs.

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