John Miller
Duck sauce and mushrooms are a popular combination in recipes. Duck with red wine mushroom sauce and lentils is a gourmet meal that is easy to prepare and a definite crowd-pleaser. The sauce is prepared by deglazing the pan with red wine, scraping up the brown bits from the bottom, and then adding shallots, mushrooms, and chicken stock. The stock is reduced to a thin sauce consistency before being stirred with butter. The duck is seasoned with salt and pepper and scored diagonally before cooking. This combination of duck, mushrooms, and sauce creates a flavorful and tender dish that is perfect for entertaining or backyard BBQ parties.
| Characteristics | Values |
|---|---|
| Taste | Duck sauce with mushrooms is considered a perfect combo, a definite crowd-pleaser, and a great recipe for entertaining. |
| Preparation | Duck with mushroom sauce is easy to prepare. |
| Health | Mushrooms have great flavor and are included in ingredients that help prevent cancer. |
| Recipe | Duck breasts with mushroom sauce can be pre-cooked the previous day and finished on the day of serving. |
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What You'll Learn
Duck with red wine mushroom sauce and lentils
To start, you'll want to prepare the lentils. Pick through the lentils and give them a thorough wash. Place them in a saucepan with stock, shallots, garlic and thyme. Bring this to a gentle simmer and let it cook for around 20 minutes. You're looking for the lentils to be soft but still with a little bite to them. Once they're cooked, drain off any excess liquid and remove the garlic and thyme stems.
Next, we'll prepare the duck. Score the fat on the top of the duck breast in a diagonal criss-cross pattern, being careful to only cut through the fat and not into the meat. This will help the fat render properly during cooking. Season the duck generously with salt and pepper. Heat a skillet, preferably a heavy-bottomed cast-iron pan, to medium-high heat. Add a little butter and oil to the pan, then sear the duck breasts quickly on both sides. This will give you a nice brown colour and crispy skin. After the initial sear, continue cooking for another 2-3 minutes per side. When the duck is cooked to your liking, remove it from the pan and let it rest.
Now it's time to make the mushroom sauce. Drain any excess fat from the pan, leaving behind those delicious brown bits. Deglaze the pan with some red wine, using a spatula to scrape up all the browned bits from the bottom. Let the wine cook down, then add the shallots with a sprinkle of salt and cook for a couple of minutes. Next, add the mushrooms and cook for another 2-3 minutes until lightly browned. Pour in the chicken stock and let it simmer until the sauce has reduced to your desired consistency. Finish the sauce by stirring in some butter until melted.
To serve, slice the duck breasts into thin strips and fan them out over the bed of lentils. Top with the mushroom sauce and some freshly cooked kale. Enjoy!
This dish offers a wonderful combination of flavours and textures, with the juicy duck, earthy lentils, and savoury mushroom sauce. It's a perfect option for a gourmet meal that's sure to impress your guests.
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Pan-seared duck breasts with mushroom sauce
Ingredients
- Duck breasts
- Mushrooms
- Shallots
- Butter
- Oil
- Red wine
- Beef broth
- Salt
- Pepper
Recipe
Start by cross-scoring the duck breasts. Season them with salt and pepper. Heat a skillet on medium-high, preferably a heavy-bottomed cast-iron skillet. Melt half a tablespoon of butter with some oil in the pan. Sear the breasts quickly on both sides, followed by an additional 2–3 minutes per side. Transfer the duck breasts from the pan and keep them warm.
Deglaze the pan with a splash of red wine, add the remaining butter, and briefly sauté your shallots. Add the mushrooms and sauté until the shallots turn translucent, which should take around 4–5 minutes. Add the beef broth and simmer for approximately 10–15 minutes until the sauce has thickened enough to coat a spoon. Season with salt and pepper to taste.
Slice the duck breasts into 1-inch-thick pieces and serve with the mushroom sauce.
Tips
This recipe is a great combination of duck breasts and mushroom sauce, with the duck being cooked to perfection and the sauce adding a delicious earthy flavour. You can also try wrapping the duck breasts in bacon and serving them with a creamy cognac sauce for a more gourmet meal.
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Roast duck breasts with mushroom sauce
Duck and mushrooms is a classic combination, and a rich mushroom sauce can perfectly complement the flavour of duck. A recipe for roast duck breasts with mushroom sauce is an excellent dish for entertaining or a special occasion.
Ingredients:
- Two skinless duck breasts
- Bacon
- Chanterelle and oyster mushrooms
- Cognac
- White wine
- Cream
- Shallots
- Garlic
- Parsley
- Tarragon
- Dijon mustard
- Flour
- Duck stock
- Salt and pepper
Method:
Firstly, wrap the two duck breasts together in bacon and secure them with kitchen twine. Score the skin in a diamond pattern and season generously with salt and pepper. Leave to rest for an hour.
For the sauce, sauté the mushrooms for 2-3 minutes, then add the shallots and garlic and cook for a further 2 minutes. Pour in the white wine and simmer until the liquid has reduced. Sprinkle in the flour and stir, then add the duck stock, mustard, and cream. Season with salt and pepper and add the parsley and tarragon. Simmer for 20-25 minutes, then remove from the heat.
In a separate pan, sear the duck breasts quickly on both sides, then cook for an additional 2-3 minutes per side. Slice the duck into 1-inch thick pieces. Fan the duck over a bed of lentils or mashed squash and pour over the mushroom sauce.
This dish can be served immediately or prepared in advance and gently reheated in the oven when needed. It is a delicious and impressive meal that is sure to be a crowd-pleaser!
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Sauteed duck breasts with wild mushrooms
Sautéed duck breasts with wild mushrooms is a delicious meal that can be served on any occasion. The combination of juicy duck breasts and earthy wild mushrooms creates a rich and indulgent flavour profile.
To make sautéed duck breasts with wild mushrooms, you will need the following ingredients:
- Duck breasts
- Assorted wild mushrooms (such as oyster, portobello, and stemmed shiitake)
- Salt and pepper
- Oil
- Wine
Optional ingredients include butter, garlic, parsley, and shallots.
- Using a sharp knife, score the skin of the duck breasts diagonally to create a diamond pattern. This technique helps render the fat and crisp the skin.
- Pat the duck breasts dry and season generously with salt and pepper.
- Heat a heavy large skillet over high heat and add oil.
- Place the duck breasts in the skillet, skin-side down, and cook until the skin is deep golden brown. The cooking time will vary depending on your desired doneness, but for medium-rare, cook the duck for about 8 minutes on the first side and 3 minutes on the second side.
- Transfer the duck breasts to a rimmed baking sheet and keep them warm in a preheated oven at 300°F.
- Pour off all but 1-2 tablespoons of the drippings from the skillet, and add oil if needed.
- Add the wild mushrooms and optional shallots to the skillet. Sauté until the mushrooms are tender, which should take about 5-8 minutes.
- Season the mushrooms with salt and pepper, and then add wine to the skillet. Stir and scrape up any browned bits from the bottom of the pan.
- Slice the duck breasts into 1/4-inch to 1-inch thick pieces.
- Plate the dish by placing a duck breast on each plate and topping it with the sautéed wild mushrooms and pan sauce.
This recipe can be adapted to include additional ingredients such as garlic, butter, and parsley, which can be added during the final steps of cooking for extra flavour.
Enjoy your delicious meal of sautéed duck breasts with wild mushrooms!
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Duck breasts with port wine sauce and sautéed mushrooms
Duck and mushrooms are a classic combination, and a port wine sauce is an excellent way to bring them together. This recipe for duck breasts with port wine sauce and sautéed mushrooms is a delicious and elegant dish perfect for entertaining or a special occasion.
Ingredients:
- Duck breasts
- Assorted mushrooms (such as chanterelle and oyster mushrooms)
- Port wine
- Vinegar
- Butter
- Olive oil
- Shallots
- Garlic
- Salt and pepper
- Fresh parsley and tarragon (optional)
Instructions:
Step 1: Prepare the Mushrooms
Start by trimming, washing, and draining your mushrooms. Heat some olive oil in a large sauté pan over high heat, add the mushrooms, and sauté for 2-3 minutes, tossing occasionally. Add the shallots and cook for another minute. Then, add a pinch of garlic and season with salt and pepper to taste. Toss to combine, and remove from the heat. Transfer the mushrooms to a plate and keep warm.
Step 2: Make the Port Wine Sauce
Using the same pan, place it over high heat and add the port wine and vinegar. Bring this to a boil and reduce the mixture by half, which should take about 4 minutes. Once reduced, remove from the heat and whisk in the butter. Taste the sauce and adjust the seasoning if needed. Keep the sauce warm while you cook the duck.
Step 3: Cook the Duck Breasts
Lightly season the duck breasts with salt and pepper. In a separate large skillet, heat some butter and olive oil. When the butter is hot and beginning to brown, add the duck breasts, skin-side down, and sauté for 1-2 minutes. Turn the breasts over and cook for an additional 2-3 minutes for medium-rare. The cooking time will depend on the thickness of your duck breasts and your desired doneness, so adjust accordingly.
Step 4: Rest and Serve
Once the duck breasts are cooked to your liking, remove them from the pan and let them rest for about 5 minutes. To serve, warm your plates in a low oven. Place one duck breast on each plate, along with a serving of the sautéed mushrooms. Pour the port wine sauce around the duck and mushrooms. Garnish with fresh herbs if desired, and enjoy!
This recipe creates a beautiful and elegant dish with a combination of flavours that complement each other perfectly. The earthy mushrooms, rich port wine sauce, and juicy duck breasts make for a delicious and impressive meal.
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Frequently asked questions
Duck sauce is a sauce made with mushrooms, often served with duck. There are many variations of the sauce, with some recipes including red wine, cognac, beef broth, butter, vinegar, and shallots.
Yes, many people enjoy duck sauce. Some have described it as a "perfect combo" and a "delicious match" with duck.
There are many recipes for duck sauce, often involving cooking mushrooms and other ingredients in a pan. For example, one recipe includes cooking mushrooms with shallots in butter and red wine, while another involves making a sauce with cognac and white wine.
Duck can be cooked in a variety of ways to accompany duck sauce. Some recipes involve searing or sautéing duck breasts, while others suggest wrapping skinless duck breasts in bacon and roasting them.
