Creole duck breast with mushroom ragout
May your sun always shine, and your sky be forever blue.
– Jonathan Lockwood Huie
The reason I happened to pick this recipe is simply because for the first time in a while my wife and I have the house to ourselves and with the kids away I can indulge the both of US with something I can’t cook when my daughter is home and that is Duck which for me is sunshine and blue skies.
Here’s how we do this one.
- 2 Duck breast – approximately one pound
- .5 ounces Morel mushrooms
- 5 ounce button mushrooms – washed and halved
- 5 ounce Portabello mushrooms – rough chopped
- 4 ounce red onion – sliced
- 6 ounces green pepper – rough chopped
- 6 ounces red pepper – rough chopped
- 3 garlic cloves – chopped
- 2 tablespoons butter
- 2 tsblespoons Olive oil
- 1/4 heavy cream
- 1 cup mushroom broth (can substitute chicken broth)
- 2 1/2 tablespoons Creole seasoning
- 1 teaspoon Thyme
- Salt and pepper to taste
Putting it all together:
- Score the skin side of the duck making a cross hatch design and rub the Creole spice into the skin and place in a zip lock bag for approximately one hour and keep in the refrigerator.
- Preheat the oven to 350 degrees. In an oven proof pan sear the duck, skin side down, for about ten minutes and turn over when the skin is crispy. Put the pan in the oven for about another ten minutes for medium rare.
- Meanwhile in a large skillet heat the oil and the butter and add the peppers, garlic, onions and mushrooms and saute for about 5 minutes.Add the mushroom broth, thyme, heavy cream, salt and pepper. Bring to a boil and then reduce the heat and simmer for about 10 minutes or until nicely thickened.
- Let the duck rest for approximately ten minutes to allow the juices to redistribute through the meat and slice on an angle.
There you have it another “simple but tasty recipe for the grilling season and beyond.”
Until next time……….