Ingredients with Measurements:
- 4 duck breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup red wine
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the duck breasts with salt and pepper.
3. Heat the olive oil and butter in a large skillet over medium-high heat.
4. Add the duck breasts to the skillet, skin side down, and cook for 5-7 minutes until the skin is crispy and golden brown.
5. Flip the duck breasts over and cook for another 2-3 minutes.
6. Remove the duck breasts from the skillet and place them on a baking sheet.
7. Bake the duck breasts in the preheated oven for 10-15 minutes or until they reach an internal temperature of 135°F for medium-rare.
8. While the duck breasts are baking, add the onion, garlic, and mushrooms to the same skillet and cook for 5-7 minutes until the vegetables are softened.
9. Add the red wine, chicken broth, tomato paste, and thyme leaves to the skillet and bring to a simmer.
10. Simmer the sauce for 10-15 minutes until it has thickened and reduced by half.
11. Season the sauce with salt and pepper to taste.
12. Remove the duck breasts from the oven and let them rest for 5 minutes.
13. Slice the duck breasts and serve them with the chasseur sauce.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of duck breasts: 135°F for medium-rare
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 358
Fat: 16g
Protein: 36g
Carbohydrates: 8g
Fiber: 1g
Sugar: 3g
Sodium: 594mg
Substitutions for ingredients:
- Chicken breasts can be substituted for duck breasts.
- Beef broth can be substituted for chicken broth.
- Dried thyme can be substituted for fresh thyme.
Variations:
- Add chopped bacon to the skillet with the vegetables for extra flavor.
- Use white wine instead of red wine for a lighter sauce.
- Add chopped tomatoes to the sauce for a fresher taste.
Tips and tricks:
- Make sure to score the skin of the duck breasts before cooking to help render the fat and get a crispy skin.
- Let the duck breasts rest before slicing to allow the juices to redistribute and keep the meat moist.
- Use a meat thermometer to ensure the duck breasts are cooked to the desired temperature.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the duck and sauce in a skillet over low heat until warmed through.
Presentation ideas:
Serve the sliced duck breasts on a platter with the chasseur sauce spooned over the top.
Garnishes:
Garnish with fresh thyme leaves and chopped parsley.
Pairings:
Serve with roasted vegetables or a green salad.
Suggested side dishes:
- Roasted potatoes
- Steamed rice
- Grilled asparagus
Troubleshooting advice:
- If the skin of the duck breasts is not crispy enough, cook them for a few more minutes on the skin side before flipping them over.
- If the sauce is too thin, let it simmer for a few more minutes to reduce further.
Food safety advice:
- Make sure to cook the duck breasts to the recommended internal temperature to ensure they are safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Chasseur is a French term that means "hunter" and refers to a sauce made with mushrooms, onions, and red wine. It is traditionally served with game meats like duck or venison.
Flavor profiles:
This dish has a rich and savory flavor from the duck and chasseur sauce, with notes of red wine and thyme.
Serving suggestions:
Serve this dish with a glass of red wine for a perfect pairing.
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Region: French