Duck Dulac

from the kitchen of Chef Paul Prudhomme

Makes 1 serving, about 1½ cups

Julienned Duck Breast in a Sauce of Leeks, a Medley of Crimini, Shiitake, Portobello & Oyster Mushrooms and Duck Glaze with a Hint of Tamari and Sesame Oil. Served with Basmati Rice.
½ tablespoon Chef Paul Prudhomme’s Poultry Magic®
½ tablespoon Chef Paul Prudhomme’s Meat Magic®
12 ounces julienned duck breast
3 tablespoons unsalted butter, in all
¾ cup duck glaze, in all
¼ cup caramelized leeks
6 oz mixed mushrooms (crimini, shiitake, portobello &
oyster mushrooms, or your favorites)
6 oz (¼ inch dice) Chef Paul Prudhomme’s Hot Andouille
1 tablespoon tamari
1 teaspoon toasted sesame oil
how to prepare

Combine the Magic Seasoning Blends® in a small bowl and set aside.

Season the julienned duck with the Seasoning Mix.

Heat a 10-inch skillet over high heat. Add 2 tablespoons of the butter. When the butter sizzles, add the seasoned duck, andouille sausage and cook, stirring frequently, until browned, about 4 minutes. Add ¼ cup of the duck glaze and deglaze the skillet. Add the leeks and mushrooms and cook, stirring frequently, for 2 minutes. Add the tamari and the remaining glaze. Lower heat and cook, stirring, for 1 minute. Add the remaining 1 tablespoon of butter and the sesame oil. Stir well and remove from heat.

Serve immediately, accompanied by basmati rice.

Copyright © 2006 by Paul Prudhomme