Wineshark Cooking Class - Steamed-Grilled Duck Breast with Mushroom

Ingredients (for 4):

• Duck breast - 4
• Shallot - 50 g
• Garlic - 2 cloves + 2 cloves
• Thyme - 3 g
• White wine - 80 ml
• Chicken broth - 200 ml
• Butter - 30 g
• Maitake mushroom - 80 g
• Hon-Shimeji - 80 g
• Oyster mushroom - 80 g

Procedures:

1. Chop the shallot into small pieces. Finely chop two cloves of garlic and crush the remaining garlic. 

2. Cut the spring onion into sections of 1 cm.

3. Season the duck breast with salt and black pepper finely.

4. Heat the pan with oil, then pan-fry the duck breast skin down until golden brown.

5. Flip the duck breast over and briefly grill. Then remove.

6. Put the duck breast in a casserole, then sprinkle with the chopped shallot, crushed garlic, thyme and pieces of butter. Cover with lid and put in pre-heated oven at 180 degree Celsius to bake for 10 minutes.

7. Remove the casserole and open the lid, then put back into the oven to continue to bake for another 5 minutes. 

8. Remove the duck breast and let it rest for 10 minutes.

9. Heat the casserole on stove, then pour in white wine to dissolve the essence on the pot. Then pour in the chicken broth to cook for a while to reduce.

10. Filter off the sauce and then heat it up, season with salt and black pepper finely. Add in 10g of butter to thicken the sauce.

11. Sautee the mushroom with olive oil, then add in the finely chopped garlic. Cover with lid and let it steam cook for a while. 

12. Add in the chopped spring onion, season with salt and black pepper finely if necessary.

13. Serve by putting the mushroom on a hot plate, with the duck breast on top, then pour in the sauce.