Duck Breast Glazed With Wild Mushroom Sauce | Taste France Magazine
The key to cooking a good duck breast is medium heat, which allows the skin to be crispy and the meat to stay a nice pink. The fat is fine and tasty, the meat i
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Ingredients
- x 1.00 Free-Range Landes Duck Breast PGI
- 17 oz Mushrooms
- 17 oz onion
- 6 tbsp Veal stock or chicken stock
- 4 oz Charentes-Poitou Butter PDO
- 6 tbsp Olive oil
- 1 taste Fleur de sel de Guérande sea salt PGI
- Pepper to taste
- Decorate with fresh herbs and serve
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