Roasted Duck Breast with Porcini Mushrooms

  


2 duck breasts

¼ teaspoon each salt and pepper

2 tablespoons extra virgin olive oil

1 tablespoon of butter

½ lb porcini mushrooms, cleaned and sliced

½ shallot, peeled and minced

1 celery rib, finely diced

1 carrot, peeled and cut into small rounds

4 asparagus stalks, rough ends discarded and chopped into 1 inch pieces

2 sprigs of thyme, leaves removed

1 tablespoon sherry vinegar

Sprigs of thyme leaves for garnish


Preheat the oven to 350 degrees.


With the tip of a sharp knife, score the skin of the duck breast with 1 inch slices several times .  Make the cuts halfway through the skin. Season the duck breasts with salt and pepper.


Add 1 tablespoon of the oil to an ovenproof skillet and place it on medium high heat,  Add the breast skin side down and sear until nearly crisp.  Carefully turn the breast over and place the skillet into the oven.


Cook the duck until a meat thermometer reaches 130 degrees. This will take 5-7 minutes.  Remove the duck to a plate and allow it to rest.  DO NOT COVER!


In a saute pan, add the other tablespoon of oil and butter and place the pan on medium high heat.  Add porcini mushrooms, shallot, celery, carrots, asparagus and thyme leaves to the pan and saute until the veggies are softened.  This will take 3-5 minutes.


Deglaze the pan with sherry vinegar and add any additional salt and pepper if needed.


Slice duck breast.  Spoon veggie mixture on a plate and top with duck breast slices.  Garnish with thyme sprigs.  Serve.



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