Wild duck, salt, and pepper. That’s all you need for gourmet eating after the hunt.It tastes so good! This is a quick and easy recipe. Serve with baked potatoes.

Chop the shallot and slice the wild mushrooms.

Season the duck breasts with salt and pepper.

Heat sauté pan (cast iron skillet if you have one) until really hot.

Melt 2 tbsp butter with the oil and sear breasts quickly on both sides. Then cook an additional 2-3 min per side. Remove from your pan and keep warm.

Add the remaining butter and briefly sauté the shallots.

Add mushrooms and sauté until translucent (approx 4-5 min).

Add a bit of your red wine to deglaze the pan.

Add demi glace. Simmer for approximately 6-7 min until sauce has thickened enough to coat a spoon.

Serve over duck and if you're like me, save some for the potatoes.

TIPS:
Don’t over cook the breasts! Leave them pink in the middle and you’ll be happy. If you overlook them they will be dry and chewy.
You must use unsalted butter and did not salt the breasts before cooking as it could come out too salty.