Duck breasts with oyster sauce and mushrooms
Ingredients 2 duck breasts 1 tbsp groundnut oil 4 shallots 2 cloves garlic, crushed 2 tbsps oyster sauce 125g (5oz) fresh mushrooms salt & black pepper to taste Method This is a quick and simple Chinese-style dish full of flavour. Allow one duck breast p
Ingredients
2 duck breasts
1 tbsp groundnut oil
4 shallots
2 cloves garlic, crushed
2 tbsps oyster sauce
Most Read
- 1 Royston Scouts raise money to attend jamboree in Korea
- 2 Garden centre to host royal treat for Queen's Platinum Jubilee
- 3 Family-run bridalwear shop closes down after 23 years
- 4 Neighbours set to host Jubilee street party in aid of hospice - and you can too!
- 5 Royston and Heydon Grange lady golfers enjoy tough competitions
- 6 Dallas legend Patrick Duffy set for mystery thriller coming to Cambridge stage
- 7 How the proposed energy price cap changes could affect your bills
- 8 Tomorrow's lunar eclipse: How and when to see it
- 9 Visit Great Yarmouth for a family staycation
- 10 Where can you see classic steam train Duchess of Sutherland this Friday?
125g (5oz) fresh mushrooms
salt & black pepper to taste
Method
This is a quick and simple Chinese-style dish full of flavour. Allow one duck breast per person.
In a large frying-pan, heat the oil and gently fry the sliced shallots for a minute.
Add the duck breasts and garlic and brown on each side, then lower the heat and add the oyster sauce and the mushrooms, wiped and sliced.
Add a little salt to the mushrooms, cover the frying-pan and cook for about 10 minutes or less if you like your duck breasts really pink inside.
Add the freshly-ground black pepper and serve hot, with the duck breasts sliced cross-ways into strips.
JUDY BROADWAY