A continuing series of posts about this remarkable bird. This one is simple and quick, but luxurious.
I acquired another duck breast recently, and decided to try something new with it.
1 duck breast (double for two people, etc.), skin on.
3-4 ounces shiitake mushrooms, de-stemmed
Celtic sea salt
Lettuce leaves for garnish
Glass of fine wine (optional)
Poke holes in the duck skin with the tines of a fork, to let juices drain out. Add lemon juice and the salt and pepper, rubbing the ingredients into the skin and flesh side. Brown the bird in your skillet, skin side down — do not add oil, the skin will baste itself. Meanwhile, have your oven preheated to 325 F.
Place the breast on a pan, skin side up, and cook for twenty minutes in the oven.
Meanwhile, cook the shiitake in the skillet you just took the breast from, using the spatula to mix the mushrooms around. You should not need to add any oil — but if you do, a little olive oil is fine. This should take about ten minutes or so.
Serve on a bed of lettuce.
Oh, and the wine? That should be savored separately, should you choose. Either red or white is appropriate with duck breast.
Oh, yes: On the weekend of August 18th, I hit three farmers’ markets, all on routes I was taking anyway.
Missing from the picture: onions and garlic and a second ear of corn (the latter already eaten). The small bowl to the right contains Rhode Island Red shrimp, from a roadside seafood stand also along the way. The duck breast is front center.