Duck With Horseradish Cream Sauce Recipe - Cooking Index
Duck With Horseradish Cream Sauce Recipe - Cooking Index
Do you like the taste of a slow-roasted prime rib topped with a little of that creamed horseradish? The pungent flavor of the horseradish provides a great accompaniment for a juicy slab of beef. You get pretty much the same result when you pair a creamy horseradish sauce with perfectly cooked duck, goose or antlered game. Not only is it delicious, but it is so simple that you will make this one again and again. If you want yours spicier, add more horseradish or a dash of Tabasco. Don't forgetUif you overcook your ducks, they won't taste good.
Courses: Main Course| 4 | Duck breast half fillets - (to 6) - skin removed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Olive oil |
| 1/2 cup | 118ml | Dry white wine |
| 2 | Garlic cloves - minced | |
| 2 tablespoons | 30ml | Prepared (not creamed) horseradish |
| 1 tablespoon | 15ml | Worcestershire sauce |
| 1/4 cup | 59ml | Heavy cream or sour cream |
| 1 tablespoon | 15ml | Minced fresh parsley - (optional) |
Season breasts with salt and pepper. Heat oil in a skillet over medium-high heat and brown breasts on one side, about 3 minutes. Flip breasts over. Cook for 1 minute more.
Add wine and garlic and stir into pan to loosen bits of duck. Cook for 2 minutes. Remove duck and let stand for 2 minutes while finishing sauce.
Stir remaining ingredients except parsley into pan and cook for 2 minutes. Slice duck, spoon sauce over and top with parsley.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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