Submitted by Jason Neider of East Troy, Wisconsin
- 1/4 cup olive oil
- 4 cloves garlic, sliced
- 3 baskets white mushrooms (quartered) or 5 large portabella caps (sliced)
- Salt and pepper to taste
- Generous splash of dry Spanish sherry
- 2 tsp. fresh lemon juice
- 4 duck breasts
- 8 oz. heavy whipping cream
- 4 tbsp. minced garlic
- 3 tbsp. Cajun seasoning
- 3 cupd dry Spanish rice
- Place the duck breasts in a zip-top bag with the heavy cream, minced garlic and Cajun seasoning. Shake well and let sit overnight in the refrigerator, then for at least 4 hours at room temperature.
- Heat the olive oil in a large sauce pan or wok on medium heat. Add garlic slices. When the garlic wilts and loses color, turn up the heat and add the mushrooms, tossing and shaking the pan so the garlic doesn't burn.
- When the mushrooms begin releasing their juices, add the sherry and lemon juice. Cook down to about 2 tbsp. of liquid in the pan.
- While preparing the mushrooms and garlic, heat another frying pan over medium-high heat. Once hot, add your duck breasts with some of the juices and garlic from inside the bag. This should take about half the time the garlic and mushrooms take to cook. Turn the breasts often and cook to just over medium rare.
- Have the Spanish rice cooked and ready to serve.
- Arrange the plate: Rice first, then mushroom mix, sliced duck across the top. Garnish with chives if you like.
- This recipe should serve four (or two if you want to double up on the meat!). A good Pinot Noir may be served as well.