WILD DUCK Fricassee

Let's Cook

1. Step 1.

   Pat dry: 1 ½ pounds skin-on boneless wild duck breasts

2. Step 2.

   Sprinkle with: 1 teaspoon salt; ½ teaspoon black pepper

3. Step 3.

   Heat a large skillet over medium-high heat until hot. Add the breasts skin side down and cook until the skin is crisp and browned, about 6 minutes. Turn and cook until the breasts are medium-rare, about 2 minutes more. Transfer the duck to a platter and cover to keep warm. Pour off all but 2 tablespoons of the fat from the skillet. Add and cook, stirring, until softened, 6 to 8 minutes: 1 large leek, trimmed, well-cleaned, and thinly sliced

4. Step 4.

   Add and cook, stirring, until the mushrooms are softened and have released their juices, about 5 minutes: 8 ounces mushrooms, sliced

5. Step 5.

   Add and stir to coat the vegetables: 2 tablespoons all-purpose flour

6. Step 6.

   Cook, stirring, until fragrant, about 2 minutes more. Add: 2 cups chicken stock or broth; 2 teaspoons chopped thyme

7. Step 7.

   Bring to a boil, then reduce the heat to medium-low, and simmer until the liquid has reduced by half, about 10 minutes. Whisk in: 2 tablespoons butter, cut into cubes

8. Step 8.

   Season the sauce to taste with: Salt and black pepper

9. Step 9.

   Return the duck breasts to the skillet and heat until warmed through, 2 to 3 minutes.