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Duck Breast with Porcini Sauce

Recipe by Philippe's Kitchen

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.

MediumFrenchServes 2

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Source Video
39m
Prep
30m
Cook
10m
Cleanup
1h 19m
Total

Cost Breakdown

$20.45
Total cost
$10.23
Per serving

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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