GRILLED DUCK BREAST WITH MORELS

Grilled Duck Breast With Morels image

Provided by Moira Hodgson

Time 30m

Yield 2 servings

Number Of Ingredients 8

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Ingredients

2 whole duck breasts
1 tablespoon safflower oil
1/2 pound morels
2 tablespoons butter
2 shallots, minced
2 tablespoons brandy or port
2 to 3 tablespoons creme fraiche
Coarse salt and freshly ground pepper to taste

Steps:

Skin the duck breasts (the skin can be fried over low heat and the fat used for frying potatoes on another occasion). Sprinkle the breasts with safflower oil and set aside. (If you have decided to render the duck skin, omit the safflower oil and sprinkle the breasts with a tablespoon of the hot duck fat before grilling them.)
Clean the morels thoroughly under running water.
Melt the butter in a skillet and soften the shallots.
Preheat broiler.
Add the morels to the skillet and saute for five minutes, stirring frequently. Meanwhile, broil the duck breasts for about three minutes on each side. They should be rare in the middle.
Add the brandy to the morels, cook for a minute, then add the creme fraiche. Heat through, season to taste with salt and pepper. Spoon the mixture on two individual plates and add the duck breasts. Serve immediately.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 907 milligrams, Sugar 6 grams, TransFat 0 grams