Sauté Breast of Duck With Mushrooms and Poached Frisse’

Ingredients:

  • 4 Duck Breast
  • 2 Cloves of garlic
  • 8 Green Onions
  • 2Tsp. Thyme leaves
  • 4 cups Sliced Mushrooms
  • 1 cup Chicken Stock
  • 2Tbsp. Olive Oil
  • 2 Meyers Lemons
  • 4 Heads of Frisse’
  • Salt & Pepper

Method:

  • Put on a pot of salted water over high heat and bring to a boil. As you are waiting for the water to boil, trim and remove the fat and trim the skin from the duck breast. Season the duck breast with herbs and salt and pepper.
  • Using a non-stick sauté pan cook the breast skin side-down until desired doneness, rare to well.  Remove the breast from the pan and place on a plate until needed.
  • In a pan add the olive oil, green onions, thyme, and sauté until the onion start to wilt. Place the mushroom into the pan. Cook until the mushrooms are dry. Now add the chicken stock and continue to cook until the liquid is reduced to half.
  • Will the mushrooms are reducing blanch the frisse’ off. Placing the frisse into the boiling water and cook for one minute. Remove the frisse’ and drain over the sink. Place the frisse’ onto the middle of four warm plates
  • Reheat the duck and then slice the duck breasts and place over the frisse’
  • When the mushrooms are ready add in the Meyers lemons that have been sectioned and juiced. Cook mixture for 2-3 minutes. Pour sauce over the top of the duck and serve.