Duck breast and wild mushroom gratin
Uncooked vidalia onion(s)
1 large, sliced
Uncooked oyster mushroom(s)
6 oz, trimmed
Uncooked Swiss chard
1 cup(s), 4 large red chard leaves, sliced
1 fl oz, (2 Tablespoons) Madeira
Uncooked duck without skin
6 oz, Muscovy duck breast, cut into strips
3 large egg(s)
Regular liquid egg substitute
¼ tsp, coarsely ground
- Preheat the oven to 350°F. Spray a 9-inch quiche pan with nonstick spray.
- Heat the oil in a nonstick skillet over medium-high heat. Add the onion and cook, stirring, until it begins to turn golden. Add the mushrooms, chard, and Madeira and cook 3 minutes longer. Add the duck and cook until it is no longer pink. Scrape mixture into the quiche pan.
- Mix together the eggs, egg substitute, salt, and pepper. Pour over the contents of the quiche pan. Bake until the gratin is browned on top, about 25 minutes. Remove from oven and let stand 10 minutes, then cut into 6 wedges.