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British   -   Duck Breast With Wild Mushroom Essence   adapted from Great New British Cooking by Jane Garmey

  • 8 Ounces Cepes -- chopped
  • 8 Ounces Morels -- chopped
  • 1/2 Cup Dry White Wine
  • 1/2 Cup Chicken Consumme
  • 3 Cups Beef Stock
  • 4 Ounces Tomato Paste
  • 1/2 Teaspoon Arrowroot
  • 2 Large Duck Breasts
  • 1 Tablespoon Honey
  • 1 Teaspoon English Mustard
  • 4 Large Portobello Mushooms -- chopped
Directions Simmer cepes and morels in the white wine and consumme for 5 minutes. Remove mushrooms and add stock. Bring to a boil. Reduce sauce to 1/3. Add tomato paste and arrowroot powder to thicken. Keep warm over low heat. Place duck breast in a roasting pan and roast at 425 degrees fo 10 minutes. Mix together the honey and mustard, turn over the breasts and brush with the glaze. Cook for another 10 minutes, brushing every four minutes with the glaze.
Add the portobellos to the sauce and simmer for 5 minutes. Add reserved mushrooms and heat through. Slice up duck breast and serve glazed with sauce.
Serves 4
Time to Make 0:00

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