Grilled Duck Breast With Morels

Ingredients

• 2 whole duck breasts
• 1 tablespoon safflower oil
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    501 calories; 29 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 38 grams protein; 166 milligrams cholesterol; 134 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. 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.)
2. Clean the morels thoroughly under running water.
3. Melt the butter in a skillet and soften the shallots.
4. Preheat broiler.
5. 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.
6. 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.

• This is good with a puree of potatoes and turnips or celery root.

30 minutes