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Duck breast with morels and Marsala sauce
Serves 4 Starters and mains
Ingredients
- 20g dried morel mushrooms
- 2 star anise
- 4 duck breasts
- 1 small red onion, peeled and finely chopped
- 150ml dry Marsala
- 4tbsp double cream
Method
Soak the morels in 100ml boiling water for half an hour. Drain and squeeze dry, reserving the water.
Crush the star anise in a spice grinder or mortar, and rub into the duck skin and season with salt and freshly ground black pepper. Cover with cling film and leave to marinate for half an hour.
Heat a heavy-based frying pan and, once it is hot, add the duck breasts skin-side-down. Cook over a medium heat for 5 minutes, or until the skin is brown and crisp. Pour off any excess oil, turn the duck over and cook the other side for 5 minutes. Add the red onion as the second side cooks, stirring it around in the duck fat. Once the duck is cooked through, add the morels and Marsala to the pan and gently bubble everything together for 5 minutes. Pour over the double cream and shake the pan to blend it into the sauce. Season well.
Lift the duck out of the sauce and either serve it whole or slice the breasts thinly on the diagonal. Serve with some sauce spooned over.
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