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Duck Breast with Porcini Sauce
A tender duck breast, grilled to perfection, topped with a velvety sauce made from rehydrated porcini mushrooms, ideal for festive meals. The recipe combines the richness of duck with the aromatic depth of wild mushrooms, finished with a hint of nutmeg.
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Cost Breakdown
Critical Success Points
- • Proper rehydration of the porcini to avoid hardness
- • Precise scoring of the duck skin for even fat rendering
- • Do not overcook the duck to keep the meat pink
- • Blend the sauce until perfectly smooth
Safety Warnings
- • Handle the very hot skillet – use kitchen gloves
- • Watch out for hot oil splatters when cooking the duck breast
- • Use the immersion blender with the bowl lid to avoid hot sauce splatter
- • Use a sharp knife for scoring to prevent slips
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