Sauteed Duck Breasts with Wild Mushrooms

Ingredients

• 0.5 cup cooking wine dry red
• 32 ounce duck breast halves boneless with skin
• 1 tablespoon parsley fresh chopped
• 1.3 pounds mushrooms wild with gills scraped out, and stemmed shiitake), sliced ( 9 cups) assorted
• 2 tablespoons olive oil 
• 1 cup shallots thinly sliced

Equipment

• frying pan
• baking sheet
• oven
• knife

Directions

1. Preheat oven to 300°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry.
2. Sprinkle duck with salt and pepper.
3. Heat heavy large skillet over high heat.
4. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare.
5. Transfer to rimmed baking sheet and keep warm in oven.
6. Pour all but 1 tablespoon drippings from skillet.
7. Add oil. Reduce heat to medium-high.
8. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper.
9. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.
10. Place 1 duck breast on each of 4 plates.
11. Pour mushroom sauce over, sprinkle with parsley, and serve.