Another sign that Spring is here, is now we can buy morel mushrooms at the market. Denmark doesn’t have that many, but they are wide spread in other European countries. We get our morel mushroom from Sweden, and as so many other good things, the season is short. They can always be dried. If you only can get the dried mushrooms, place them in a bowl and pour boiling water over them. After about 20 minutes you can cook them and they taste almost as good. This dish is a wonderful dinner for guest and if you are severing mashed potatoes, you find the recipe on my blog if you back a few weeks where I made mashed potatoes with cream.
Duck Breast with Morel Mushroom Sauce, Mashed Potatoes and Snap Peas
3 oz. (120 g) morel mushrooms, cleaned and halved if they are large
4 (8-9 oz.) 240 g duck breast
1 small onion, finely chopped
2 tbsp. butter
3 tbsp. tomato pure
½ cup red vine
3 tbsp. cognac
3 tbsp. portwine
½ cup duck stork or chicken stock
salt and freshly ground pepper
To make mushrooms, melt 1 tbsp. butter and sauté mushrooms 1 minute. Take them up and set them aside.
To make duck, trim of any extra skin and score fat in a cross-hatch pattern. Heat a large sauté skillet over high heat until hot, add duck, skin side drown, and cook for 8-10 and cook 8-10 minutes (depending on thickness of breast) Turn duck over, and cook 5-8 minutes. Remove duck from heat and let rest 3 minutes.
To make morel mushroom sauce, melt 1 tbsp. butter and cook onions 1-2 minutes. Add tomato pure, red wine, cognac and bring to a boil. Reduce heat and simmer sauce until there is 3 tbsp. left. Add port wine and stock and simmer 10 minutes. Just before serving, add mushrooms and heat about 2 minutes. Don´t overcook the mushrooms.
To serve, slice the duck breast and place them on the side of 2-3 spoonfuls of mashed potatoes (if using) and arrange snap peas on the other side of the mashed potatoes. Pour the sauce over the meat and potatoes.
Suggested accompaniment :mashed potatoes and snap peas, stemmed and blanched for 1 minute