Makes 2 servings
Julienned Duck Breast and Andouille Smoked Sausage 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
8 ounces diced Chef Paul Prudhomme’s Andouille Smoked Sausage
3 tablespoons unsalted butter, in all
¾ cup duck glaze OR very rich chicken stock, in all
¼ cup caramelized leeks
6 oz. mixed mushrooms (Crimini, Shiitake, Portobello & Oyster Mushrooms, or your favorite)
1 tablespoon tamari
1 teaspoon toasted sesame oil
Combine the seasonings 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 and cook, stirring frequently, until browned, about 4 minutes.
Add ¼ cup of the duck glaze or chicken stock and deglaze the skillet.
Add the leeks and mushrooms and cook, stirring frequently, for 2 minutes.
Add the tamari and the remaining glaze or chicken stock. 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 © 2011 by Paul Prudhomme
