Duck with Wild Mushrooms and Port Wine
Recipe 326. Ready in about 30 minutes. Serves 4. Per serving: 203 Calories; 8.5g Fat; 5.5g Carbs; 26.5g Protein; 2.7g Sugars.
🍳 Cook: 30 min
Nutrition
203
Calories
26.5g
Protein
5.5g
Carbs
8.5g
Fat
Ingredients
| 1 | mushroom soup cube | |
| 1 pound | 455 g | wild mushrooms, sliced |
| 1 cup | 240 ml | water |
| 1/2 teaspoon | 2.5 ml | sea salt |
| 1/2 teaspoon | 2.5 ml | mustard powder |
| 1/4 cup | 60 ml | Port wine |
| 1/2 teaspoon | 2.5 ml | red chili pepper |
| 1 teaspoon | 5 ml | cayenne pepper |
| 2 | medium-sized shallots, sliced | |
| 2 | garlic cloves, minced | |
| 1/2 teaspoon | 2.5 ml | freshly ground black pepper |
| 1 tablespoon | 15 ml | tallow, melted |
| 1 | piece fresh ginger (1-inch), peeled and grated | |
| 1 pound | 455 g | duck breast, sliced |
Instructions
Season the duck breast with chili pepper, cayenne pepper, salt, mustard powder, and black pepper. Press the "Saute" button to heat up your Instant Pot. Then, melt the tallow. Sear the seasoned duck for 4 to 6 minutes, turning periodically; set it aside. Pour in the Port wine to scrape up any brown bits from the bottom of the Instant Pot. Stir in the remaining ingredients. Secure the lid. Choose the "Poultry" mode and High pressure; cook for 20 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve immediately.