In a large non-stick skillet over medium-low heat, melt the duck fat. Add the potatoes. Cover and cook gently, regularly flipping the potatoes over with a wooden spoon, about 15 minutes. When the potatoes are translucent and almost tender, remove the lid. Continue to cook over medium-high heat for 15 minutes, stirring gently several times, or until the potatoes are nicely browned and tender all the way through. Remove from the heat. Add the garlic and parsley. Season with salt and pepper. Mix well. Keep warm.
Red Wine and Shallot Sauce
Meanwhile, in another large skillet over medium-high heat, brown the shallots in the butter. Sprinkle with the flour and cook for 1 minute while stirring. Deglaze with the wine and let reduce by half, about 4 minutes. Add the broth, tomato paste, molasses and pepper. Simmer until the sauce has reduced to 1 cup (250 ml). Adjust the seasoning. Transfer to a gravy boat and keep warm. Clean the skillet.
Meat and Mushrooms
With a sharp knife, remove some fat from the duck breasts, leaving only a thin layer. Using the tip of your knife, score the thin layer of fat in a crosshatch pattern without cutting through to the flesh. Season both sides of the duck breasts with salt.
In the cleaned skillet over medium heat, brown the duck, fat-side down, for 10 minutes or until golden and crispy. Flip the duck over and cook on the flesh side for 2 minutes for rare or until it reaches the desired doneness. Let rest on a plate for 10 minutes. Pour the cooking fat from the skillet into a glass bowl. Once cooled, compost the cooking fat.
In the same skillet over medium-high heat, brown the mushrooms in the butter. Season with salt and pepper.
On a work surface, slice the duck breasts. Serve with the potatoes, mushrooms and sauce.
Note from Ricardo
This traditional dish from the southwest of France typically uses fresh or frozen porcini mushrooms. They can be replaced here with king oyster mushrooms or any other mushroom of your choice.
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