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Duck, Mushrooms, Asparagus and Blue Cheese

Ingredients

  • 2 cups boneless and skinless duck breasts thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon cracked black pepper
  • 2 tablespoons Worcestershire sauce
  • 1/4 cups diced onion
  • 2 garlic cloves
  • 12 – 15 fresh asparagus spears cut into 2-inch pieces
  • 1 pound mushrooms sliced
  • 1/4 cup beef broth
  • 1/4 cup dry red wine
  • 3 tablespoons chilled butter cut up
  • 1/2 cup crumbled blue cheese

Instructions

  • In a bowl, combine duck with half of the olive oil and next two ingredients. Cover and refrigerate for 2 hours. Heat remaining oil in a large skillet over medium-high heat. Add duck and quickly sear evenly, but only to rare doneness. Remove duck and add onion, garlic and asparagus. Cook for 3 – 4 minutes. Add mushrooms, broth and wine. Bring to a boil. Reduce heat and simmer for 3 – 4 minutes. Return duck to pan and stir in butter until melted. Top with blue cheese and serve.