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Country-Style Duck Bourguignon
A country-style French bourguignon with stir-fried duck breast, garlic, shallots and mushrooms, finished with white wine and dijon mustard, served over baguette.
Ingredients
Instructions
Score the duck breast skin in a crosshatch pattern, season, then place skin-side down in a hot pan to render the fat, about 9 minutes.
Add the garlic, shallots and mushrooms, cooking until softened, about 4 minutes.
Stir in the white wine and dijon mustard for 2 minutes.
Warm the baguette separately.
Let the duck simmer for about 13 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the baguette, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
