Fried duck breast with roasted mushrooms, scallions and red wine sauce

Ingredients for Fried duck breast with roasted mushrooms, scallions and red wine sauce

Instructions for Fried duck breast with roasted mushrooms, scallions and red wine sauce

To prepare the Fried duck breast with roasted mushrooms, scallions and red wine sauce recipe, please follow these instructions:

Thaw the duck breasts slowly up in the fridge.

Clean the mushrooms and cut them into smaller pieces. Clean and rinse the bulbs. Cut the fat duck breasts in pane pattern on the page.

Roast duck breasts on a dry pan with skin side down, to the fat is melted by the fur and Golden, about 12 minutes. Turn the meat and continue cooking about 15 minutes. Frying time depends on the thickness of the meat. Feel the after with a finger. The meat must not be working hard, but must be elastic. Make an incision with a pointed knife at the thickest part of the meat. Kødsaften should be golden and definitely not bloody. Take the meat out of the Pan, sprinkle with salt, wrap it in foil and let it lie uncovered for about 15 minutes before it cut out.

Came a tbsp of butter in the Pan, grate onion and mushrooms and keep warm on a serving dish. Boil juices along with cream and red wine and season with salt and pepper.

Cut the meat into thin slices and serve it with mushrooms and onions on plates, along with the sauce.