Duck, Mushrooms, Asparagus And Blue Cheese


Although I much prefer California grown asparagus, any fresh asparagus will do. I’ve been on a blue cheese kick. If your favorite cheese isn’t one of the blue ones like gorgonzola, Roquefort or just plain old blue cheese, substitute any cheese you like.


  • 2 cups boneless and skinless duck breasts, thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon cracked black pepper
  • 2 tablespoons Worcestershire sauce
  • 1/4 cups diced onion
  • 2 garlic cloves
  • 12 – 15 fresh asparagus spears, cut into 2-inch pieces
  • 1 pound mushrooms, sliced
  • 1/4 cup beef broth
  • 1/4 cup dry red wine
  • 3 tablespoons chilled butter, cut up
  • 1/2 cup crumbled blue cheese


  1. In a bowl, combine duck with half of the olive oil and next two ingredients. Cover and refrigerate for 2 hours. Heat remaining oil in a large skillet over medium-high heat. Add duck and quickly sear evenly, but only to rare doneness. Remove duck and add onion, garlic and asparagus. Cook for 3 – 4 minutes. Add mushrooms, broth and wine. Bring to a boil. Reduce heat and simmer for 3 – 4 minutes. Return duck to pan and stir in butter until melted. Top with blue cheese and serve.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook



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