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Sautéed Duck Breasts with Wild Mushrooms
- 4 8-ounce boneless duck breast halves with skin
- 2 tablespoons olive oil
- 1 1/4 pounds assorted wild mushrooms (such as oyster, portobello with gills scraped out, and stemmed shiitake), sliced (about 9 cups)
- 1 cup thinly sliced shallots
- 1/2 cup dry red wine
- 1 tablespoon chopped fresh parsley
Directions:View on Bon Appetit
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