Ingredients
- 4 8-ounce boneless duck breast halves with skin
- 2 tablespoons olive oil
- 1 1/4 pounds assorted wild mushrooms (such as oyster, portobello with gills scraped out, and stemmed shiitake), sliced (about 9 cups)
- 1 cup thinly sliced shallots
- 1/2 cup dry red wine
- 1 tablespoon chopped fresh parsley
Description
This Simple Duck Dish Is Delicious And Sophisticated Enough For A Dinner Party.
Bon Appetit Magazine
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