Duck Breast with Mushrooms
Duck breast with mushrooms is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 wild duck breasts (about 300 g each)
- 500 g champignons
- 3 sprigs thyme
- 1 Shallot
- 2 tbsp butter
- Salt
- Pepper
- a pinch ground piment
- 40 g dried cranberries
- 50 ml red wine
- 200 ml whipping cream
- 1 tsp starch (optional)
Instructions
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1.
Preheat the oven to 120°C fan.
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2.
Wash and pat dry the duck breast fillets. Score the skin side in a diamond pattern. Heat oil in a pan, place the meat skin-side down and cook on low heat for about 6 minutes until crispy. Flip and cook for another 2 minutes, then transfer to an ovenproof dish and bake for 45-55 minutes.
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3.
Clean and quarter the champignons. Rinse thyme and finely dice the shallot. Sauté in butter until translucent. Add the champignons and thyme and simmer on low heat for about 10 minutes, stirring occasionally. Season with salt, pepper, and piment.
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4.
Remove the duck breasts from the baking dish. Sauté cranberries in the drippings with 1 tsp butter, then pour in wine and cream. Taste and thicken with starch dissolved in cold water. Slice the duck into pieces, plate, and serve with sauce and mushrooms.
