Roasted Duck Breast with Woodland Sauce and Horseradish-Smashed Potatoes - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Thursday, January 25, 2007

For the Duck:

INGREDIENTS

1 Duck Breast
Salt & Pepper to Taste

PROCEDURE

• Season the outside of the duck with the salt and pepper. 
• Brown the duck on all sides in a hot saute pan coated with 1 tablespoon of olive oil. 
• Remove from heat and place into a 350-degree oven for 10 minutes for medium doneness. 

For the Woodland Sauce:

INGREDIENTS

1 Tbsp Vegetable Oil
2 Tbsp Chopped Onion
1 Tbsp minced Garlic
2 Tbsp chopped wild mushrooms
4 Tbsp Brandy
1/2 cup brown stock (preferable Duck stock)
1 Tbsp sugar
Salt & Pepper to Taste

PROCEDURE

• In a hot sauce pan combine oil, onion, garlic, and mushrooms.  Sweat over medium heat until tender. 
• Deglaze the pan with brandy. 
• All to flame off before you add the stock. 
• Once stock is added, reduce by half over medium heat. 
• Add sugar, salt, and pepper to taste. 
• Put in a blender and puree. 
• Pass through a strainer.

For the Horseradish Smashed Potatoes:

INGREDIENTS

1 Lb Red New Potatoes
2 Tbsp Horseradish
2 Tbsp Sour Cream
1/4 C Heavy Cream

PROCEDURE

• Boil potatoes until tender. 
• Drain and add horseradish, sour cream, and heavy cream. 
• Mash potatoes until desired consistency is reached. 
• Salt and pepper to taste.