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Duck breast with mushroom sauce
2 tablespoon, Ghee
3 cloves, Garlic
0.50 cup, Wine, red
7 ounce, Duck Breast
3 spring onion
3 fl. oz., heavy whipping cream
2 cups, Champignons Braun (diced)
Thyme, pepper, salt
Line backing tray with parchment paper and preheat oven to 300F.
Heat frying pan with ghee over medium heat.
Fry duck breast skin side down for 6 minutes, flip over and fry for another 3 minutes.
Remove from pan, let them rest in the oven for ~15 minutes.
Meanwhile, prepare the sauce.
In the frying pan with rendered duck fat add mushrooms and cook on high heat until no liquid is left.
Add minced garlic, thyme, wine and heavy cream. Cook until thickens.
Pulse with emerging blender until smooth.
Serve duck with the sauce, garnish with some green onion.
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