Showing posts with label duck breast. Show all posts
Showing posts with label duck breast. Show all posts

Monday, April 21, 2014

Duck Breast with Mushroom Sauce

I feel a little bit guilty eating duck breast because I love watching the ducks around here. Along with the Canadian geese, they provide loads of entertainment. There's quite a bit of quacking and honking going on this mating season.

We love duck, though, and I was thrilled when I found duck breast at Fresh Market. I have roasted a lot of ducks but wasn't quite sure what to do with just a breast. It was a good thing I checked some recipes. This is a quick dish! Not counting the sauce, start to finish, it takes about fifteen minutes. It would be a fabulous dinner party dish or a romantic dinner for two.

If you're not a saucy kind of person, I think you could make this so easily without a sauce. Think steak. Nice with a sauce but not really necessary. If you hate mushrooms, duck lends itself very well to fruity sauces as well.

I served this with rice. One duck breast will feed someone with a fairly good appetite. Maybe not a professional football player. Two duck breasts could probably serve three light eaters. I have to say that the pictures don't do it justice. It makes a very pretty presentation on a plate. The meat came out soft and juicy. We'll be having it again, for certain. It might just become my favorite go-to dish for birthday celebrations.

Duck Breast with Mushroom Sauce

Mushroom Sauce:

1 tablespoon olive oil
1 tablespoon butter
1 large shallot minced (about 1-2 tablespoons)
1 teaspoon marjoram
2 garlic cloves minced
3/4 cup chicken broth
8 ounces cremini mushrooms
salt & pepper

Pour 1 tablespoon olive oil in a sauce pan and add butter. When the butter has melted add the shallots and marjoram. When the shallots begin to soften, add the mushrooms and the garlic. Cook until the mushrooms soften, then add the chicken broth and simmer without a lid. Salt and pepper to taste. *See below.


1 tablespoon olive oil
2 duck breasts
salt & pepper

Preheat oven to 450. Heat the olive oil in an oven-safe pan. Salt and pepper the meat. Score the duck skin and fat in a diamond pattern. Sear the duck, skin side down, for seven minutes. Flip the meat over and place the pan in the oven to roast it, uncovered, for six minutes. Remove from oven, place on carving board, and let rest before carving.

If you are not making the sauce, save the fat from the duck pan to fry potatoes later that week.

* If you are making the sauce, leave two tablespoons of the duck fat in the pan, and add the mushroom mixture. Combine and serve with the duck.

The duck breast.

Score it.

So tender!