- (2 breasts) Whole Duck
HOW TO BREAK DOWN A WHOLE DUCK: https://youtu.be/4fqzZFVP92k
2 (8-ounce) duck breasts
Salt and pepper, to taste
Vegetable oil, as necessary
8 ounces mixed mushrooms (such as shiitake, portobella, oyster and crimini), sliced
1 shallot, finely diced
1⁄2 cup white wine
1⁄2 cup heavy cream
1 teaspoon sesame oil
½ teaspoon red pepper flakes
1 pound baby bok choy
Using a sharp knife, score the duck skin with a 1-inch cross pattern. Season duck breast with salt and pepper. Heat a tablespoon or so of vegetable oil in a cast-iron skillet and heat over medium heat. Place breasts in the pan and lower heat. Cook 10-12 minutes until the breasts reach internal temp reaches 110 degrees and the skin is browned. Turn and finish breasts until they reach 125 degrees. Remove the duck from the heat to rest for 10 minutes.
In the same skillet, add a couple tablespoons of oil and heat until warm. Add mushrooms and shallot and season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until mushrooms are tender. Deglaze the pan with the wine, cooking the mushrooms until the wine is almost gone. Add cream and cook mushroom mixture until reduced by half. Remove creamed mushrooms from the heat and reserve.
In a mixing bowl, combine 2-3 tablespoons oil, sesame oil, salt, pepper and red pepper flakes and coat bok choy . Place bok choy on the grill, or sauté for 3-4 minutes until tender in the pan.
Place a spoonful of creamed mushrooms on the plate and place duck on top. Add bok choy and finish the dish with a touch of finishing salt.