Recipe by Split Reed Chef, Kristy Crabtree
Serves: 2-4
Preparation: 15 minutes
Cook Time: 30 Minutes
Gravy Ingredients
1 large shallot, sliced
2 cups mushrooms, sliced
2 tbsp unsalted butter
1 tbsp olive oil
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
Ingredients
4 boneless duck breasts
Kosher salt and ground black pepper
3/4 cup breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon kosher salt
1 egg white + 1 tablespoon water
1/2 cup olive oil
Directions
1. Place each duck breast between 2 sheets of plastic wrap and pound with a meat mallet to tenderize. Season both sides generously with salt and pepper.
2. In a bowl, combine the breadcrumbs, parmesan cheese, oregano, basil, garlic powder and salt. In another bowl, whisk the egg white and water until blended.
3. Heat a skillet over medium heat and add the olive oil. Take each duck breast and dip into the egg wash and then press firmly into the breadcrumbs coating both sides. Carefully add the breaded breasts into the skillet and cook until golden brown, about 2-3 minutes per side. Remove from heat and set aside.
4. Heat a skillet over medium heat and add the butter, olive oil, sliced shallot and mushrooms. Cook until the shallots become slightly browned about 4-5 minutes. Sprinkle the veges with the flour stirring to coat. Slowly whisk in the beef broth and Worcestershire sauce. Reduce the heat to low and add the fried duck breasts back into the skillet and cook for 10-15 minutes.
