Yield 4 servings
4 cups sliced mushrooms
4 duck breasts – brined and pounded*
1/2 tsp Adolf’s meat tenderizer
1/2 tsp onion powder
1/2 tsp garlic powder
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
6 ounces mozzarella cheese, sliced
1/2 cup chicken broth
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place half of the mushrooms in a 9×13 inch pan. Season pounded breasts with tenderizer, onion powder, and garlic powder. Poke well with a fork. Dip duck into beaten eggs, then in bread crumbs.
3. In skillet, melt butter over medium heat. Just brown both sides of duck in skillet. Don’t fully cook. Place duck on top of mushrooms, arrange remaining mushrooms on duck, and top with mozzarella cheese. Add chicken broth to pan.
4. Bake in preheated oven for 20 to 25 minutes until duck is no longer red in middle and cheese is nice and melted.
*Brine the breasts in 6 cups of water with 3 Tbsp course Kosher salt and 1 Tbsp
brown sugar over night or at least 4 hours. Then pound the breasts aggressively to flatten and tenderize.