"Another from Steam Cuisine by Jenny Stacey. Preparation time includes marinating time."
boneless duck breasts, skinned
garlic cloves, peeled and crushed
mixed mushrooms, sliced
fresh parsley, chopped
salt & freshly ground black pepper
Slice the duck breasts and place in a shallow glass dish. Mix one third of the garlic cloves, the stock, Madeira and jam together and spoon over the duck. Cover and marinate for 1 hour, turning occasionally.
In a steamer, add the mushrooms and sprinkle with the remaining garlic and the parsley.
Remove the duck breasts from the dish, reserving the marinade, and place on top of the mushrooms. Cover and steam for 40 minutes or until cooked through.
Meanwhile, heat the marinade in a small saucepan. Blend the corn flour with 2 tablespoons of cold water to make a paste and whisk into the marinade. Bring to the boil, stirring until thickened and clear. Arrange a few mushrooms on each plate, top with the duck breasts, pour the sauce over and serve with rice.
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Madeira Duck With Mixed Wild Mushrooms (cont.)