Duck Breasts with Sautéed Mushrooms & Port Wine Sauce

Delicious!  10/10, though tricky to cook correctly on my mom's stove (as it is electric).  We had to cook longer than what it said, and even then, it was still a bit underdone (and thus returned to the pan again).  Still, highly recommend to make it, plan to do so again at some point!  And when I do, I'll be sure to add in the pix (thought I had some, but apparently not).

Link to original recipe: http://www.chefjacques.com/by-htm/

Ingredients:

(for the mushrooms)
3/4 lb. assorted mushrooms (we used a dried/reconstituted mushroom blend plus some dried/reconstituted porcini--highly recommend!)
2 T. olive oil
1 heaping tsp. finely chopped shallots
1/8 tsp. of bottled minced garlic
sea salt and freshly ground pepper, to taste

(for the sauce)
1/2 c. port wine (I think we used ruby port)
1 tsp. balsamic vinegar
1 tsp. butter
sea salt and freshly ground pepper, to taste

(for the duck breasts)
1 duck breasts, 5-6 oz. each
2 T. butter
1 T. oil
sea salt and freshly ground pepper, to taste

Instructions;

1. Clean (or reconstitute and drain, if using dried) mushrooms.  Heat the olive oil in a medium skillet over medium-high heat.  Add mushrooms and sauté for 2-3 min.

2. Add the shallots and garlic, sauté for 1 more min.  Season with salt and pepper, then transfer to a plate and keep warm.

3. In the same skillet used for the mushrooms (still over medium high heat), add the port wine and vinegar.  Bring to a boil and keep cooking until reduced to 1/4 c. (around 4 min.)  Remove from heat and whisk in the butter.

4. Lightly salt and pepper the duck breasts.  In a large skillet over medium to medium-high heat, melt the 2 T. of butter and 1 T. of oil together.  When the butter and oil combo just starts to brown (watch carefully!), add the duck breasts, skin side down. Sauté for 2-3 minutes per side, depending on the thickness of your duck breasts (ours should have probably gone 4-5 min per side).  Remove from pan and allow to rest for 5 min. before serving with sauce.  Enjoy!