Name: Sautéed Duck Breasts with Wild Mushrooms
Yield: 4 Servings
Ingredients: 4 8-ounce boneless duck breast halves with skin; 2 tablespoons olive oil; 1 1/4 pounds assorted wild mushrooms (such as oyster, portobello with gills scraped out, and stemmed shiitake), sliced (about 9 cups); 1 cup thinly sliced shallots; 1/2 cup dry red wine; 1 tablespoon chopped fresh parsley

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Brian Leatart

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