{"id":781,"date":"2009-06-19T08:49:54","date_gmt":"2009-06-19T08:49:54","guid":{"rendered":"http:\/\/scientopia.org\/blogs\/goodmath\/2009\/06\/19\/friday-recipe-duck-with-port-wine-and-mushrooms\/"},"modified":"2009-06-19T08:49:54","modified_gmt":"2009-06-19T08:49:54","slug":"friday-recipe-duck-with-port-wine-and-mushrooms","status":"publish","type":"post","link":"http:\/\/www.goodmath.org\/blog\/2009\/06\/19\/friday-recipe-duck-with-port-wine-and-mushrooms\/","title":{"rendered":"Friday Recipe: Duck with Port Wine and Mushrooms"},"content":{"rendered":"<p> About a month ago, I decided to make a nice special meal for my wife for mothers&#8217; day. I asked her what she wanted, and she said duck. This made me happy, since I consider duck to be one of the most wonderful foods in the entire universe.<\/p>\n<p> I decided that instead of making one of my regular duck dishes, I&#8217;d try something new. I had absolutely <em>no<\/em> idea what I was going to do: I just went to the store, and looked around to find something that appealed to me. I ended up creating a dish that&#8217;s a real winner: duck breast in a port wine and mushroom sauce.<\/p>\n<p><b>Ingredients<\/b><\/p>\n<ul>\n<li> 2 large duck breasts<\/li>\n<li> 4 shallots<\/li>\n<li> 1 clove garlic<\/li>\n<li> 3 tablespoons butter.<\/li>\n<li> 2 cups red wine.<\/li>\n<li> 1\/2 cup port wine.<\/li>\n<li> 1 pound wild mushrooms, sliced.<\/li>\n<li> 4 or 5 dried morels, rehydrated in water, then drained and sliced thinly.<\/li>\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ol>\n<li> Prepare the duck breasts: Take your duck breasts, trim off any excess fat or gristle, and cut a cross-hatch pattern into the skin on the breasts. (This will both help the marinade penetrate, and make the fat in the skins render more cleanly.)<\/li>\n<li> Make the marinade: Put 2 shallots into a food processor, and mince them. Then add the red wine, and a generous dose of salt.<\/li>\n<li> Put the duck in the marinade, and let it sit for an hour or two.<\/li>\n<li> Sear the duck breasts:\n<ul>\n<li> Heat an <em>unoiled<\/em> pan till it&#8217;s good and hot.<\/li>\n<li> Take the duck breasts from the marinade, and pat them dry, ten sprinkle lightly with salt and pepper.<\/li>\n<li> Put the duck breasts into the pan, skin side down. Reduce the heat to medium, and cook them skin side down for 3 minutes. Then turn them over, and cook for another three minutes on the other side. <\/li>\n<li> Then remove them from the pan, and let them rest for five minutes. (You can go ahead and start the sauce while they rest.)<\/li>\n<li> Slice the breasts into medium-thick slices. You want them sliced a bit more thickly than is typical for a seared duck breast, because they&#8217;re going to cook a little bit in the sauce, and you still want the centers to be nice and rare.<\/li>\n<\/ul>\n<li> Make the sauce:\n<ul>\n<li> Slice the second two shallots as thinly as possible.<\/li>\n<li> Melt 2 tablespoons of butter in a pan. Add sliced shallots and the minced garlic, and cook until the shallots are transparent. <\/li>\n<li> Add the mushrooms, and some salt. Cook until the mushrooms are done. (How long that&#8217;ll take will depend on the mushrooms you picked; fresh chanterelles will cook in seconds; portobellos will take a few minutes.)<\/li>\n<li> Add the port wine, and let the sauce reduce until most of the liquid from the wine is gone. Taste it now, and add salt and pepper.<\/li>\n<li> Remove from the heat, and add another pat of butter, and stir it around until it melts.<\/li>\n<\/ul>\n<li> Put it all together:\n<ul>\n<li> Add the sliced duck breast to the hot sauce, and toss it so that the duck is well coated.<\/li>\n<li> Serve &#8211; arrange the duck slices on the plate, and cover with a generous helping of the mushrooms.<\/li>\n<\/ul>\n<\/ol>\n<p> I served this with some slow-cooked collard greens, and a nice bottle of 1997 Australian Shiraz. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>About a month ago, I decided to make a nice special meal for my wife for mothers&#8217; day. I asked her what she wanted, and she said duck. This made me happy, since I consider duck to be one of the most wonderful foods in the entire universe. I decided that instead of making one [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[55],"tags":[],"class_list":["post-781","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4lzZS-cB","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/comments?post=781"}],"version-history":[{"count":0,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/781\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/media?parent=781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/categories?post=781"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/tags?post=781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}