This is sauce was prepared for duck breasts, but you could certainly use it with chicken or veal. I served it with a simple vegetable mélange. Mirassou Pinot Noir was the wine pair (also used for the soak). This is a simple sauce that features the intensity of the dried mushrooms.
2/3 sample bag of Marx Foods dried Wild Black Trumpet mushrooms (approx. 1.25oz)
2/3 sample bag of Marx Foods dried Wild Lobster mushrooms (approx. 1.25oz)
1/2 c (+/-) pinot noir
1/2 c (+/-) water
1 lg or 2 small shallot, halved and sliced thin
3 cloves of garlic, sliced thin
1/2tsp dried basil
1 Tblsp butter
1 Tblsp mirin
1 tsp cornstarch
1.5 Tblsp crème fraiche
duck fat (or olive oil if you’re using chicken or veal)
salt and pepper
Put the mushrooms, wine and water in a microwave safe bowl. Liquid should just cover the mushrooms. Microwave on high until the liquid is at a simmer. Remove from microwave and set aside.
Render the fat from the duck breasts (skin side down) over med heat for 15 mins. When the skin is crispy and the fat rendered, turn over the breast and cook for another 3-5 mins. Med Rare is perfectly acceptable for duck. Remove duck and keep warm in the oven. Pour off and save all the duck fat except 1Tblsp. Duck fat is liquid gold!
Add shallots and garlic to the pan over low heat so as not to burn them. Salt and pepper the aromatics. Strain out the mushrooms (saving the liquid!) and chop. When garlic and shallots are translucent, add in the soaked/chopped mushrooms. Add 1 Tblsp butter and 1/2 tsp dry basil. Turn heat up to med high and add in about half the mushroom soaking liquid. When the liquid is boiling, add in 1Tblsp mirin and 1tsp cornstarch dissolved into some mushroom liquid. Adjust the liquid so it’s not too thick nor too thin; check salt and pepper. Turn off heat and add in 1.5 Tblsp crème fraiche. Stir until creamy and check the salt and pepper one last time.
Spoon over duck breasts and serve.