Duck Breast with Braised Vegetables and Mushrooms
Appetizers • European
Description
Duck breast with braised vegetables and mushrooms
Ingredients
- Duck Breast 2 pieces
- Celery stalk 3 pieces
- Spanish onions 2 heads
- Carrot 1 piece
- Champignons 7 pieces
- Maple syrup 1 tablespoon
- Dry White Wine 0 fl oz
- Soy Sauce 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Clove 2 pieces
Step-by-Step Guide
Step 1
Make shallow crosswise cuts on the skin of the duck breast, being careful not to cut all the way through. Season with salt and pepper.
Step 2
Cut the carrots into thick matchsticks, chop the celery into slices 3–4 mm thick across the stalk, and roughly chop the red onion.
Step 3
Set the multicooker to the sauté mode and sear the duck breasts skin-side down until they turn golden brown and enough fat renders out from under the skin.
Step 4
Remove the breasts and set them aside. In the duck fat, add maple syrup and soy sauce, and sauté the onions, celery, and carrots for two to three minutes, being careful not to mix them too much.
Step 5
Add cloves, white wine, salt, and pepper to the vegetables, place the duck breasts and whole mushrooms on top, and simmer for an additional fifteen minutes, covering the multicooker with the lid.
Step 6
Slice the duck breast into thick pieces and serve with braised vegetables and mushrooms.
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