RARE RING-NECKED DUCK BREASTS WITH RED WINE-MUSHROOM SAUCE

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
I first experienced this dish at Pecan Break Camp, a hunting lodge owned by the Harris family. Frank Harris III and IV are both fabulous cooks and quite innovative in their styles. No wonder this recipe is such a winner.

Ingredients:
12 boneless, skinless ring-neck duck breasts
¾ cup dry red wine
1 cup sliced mushrooms
zest of 1 orange
6 cloves garlic, crushed
2 sprigs thyme
salt and freshly ground black pepper to taste
2 cups olive oil
2 shallots, minced
¼ cup fresh-squeezed orange juice
2 cups beef broth, divided
1 tbsp cornstarch

Method:
In a large nonreactive container, combine orange zest, garlic, thyme, salt, pepper and olive oil and mix well. Add duck breasts and stir to coat. Cover and refrigerate overnight. Remove ducks from marinade, shaking of excess marinade, and set aside. Add ½ cup of remaining marinade to a large cast iron skillet and place over high heat. Sauté duck breasts 1½–2 minutes on each side then transfer to a serving platter and keep warm. Reduce heat to medium, add shallots, red wine and orange juice and stir to combine, scraping up browned bits. Reduce mixture until thick and syrupy then add 1½ cups beef broth and mushrooms. Reduce liquid to 1 cup. In a small bowl, mix remaining broth with cornstarch. Slowly whisk cornstarch slurry into sauce. Reduce heat and simmer for 5–7 minutes or until a sauce-like consistency is achieved. Adjust seasonings with salt and pepper. Top ducks with sauce and serve hot.

Frank Gaines Harris IV
Shreveport, LA 71106
fgh4@earthlink.net