DUCK BREAST BRUSCHETTA

In a fry pan, take the chopped mushrooms and 2 tablespoons of Olive Oil and sauté the mushrooms until soft. Remove from heat and allow the mushrooms to cool to room temperature.

Take a can of chopped tomatoes and drain thoroughly. Put contents into a bowl, mix with fresh chopped basil, chopped Calamata Olives, 2 tablespoons of Extra Virgin Olive Oil, Salt and Pepper and the mushrooms. Leave this mixture out and keep at room temperature.

Take duck breasts and lightly pound to tenderize. Rub lightly with Joe’s Wildside Seasoning, Salt and Pepper. Take 2 tablespoons of olive oil and place into a hot pan. When oil is hot, put the duck breasts into the pan and cook for about 3 minutes on each side. This will vary depending on the thickness of the duck breast. Keep in mind, that wild duck has no greasy skin or fat and can burn easily. When the breasts are medium rare, remove from heat and slice into thin pieces.

Take the baguette bread slices and toast them to a golden brown. Place the mixture along with 2 or 3 slices of the duck breast on the toast, sprinkle with Parmesan Cheese and serve.