Barbary duck breast with a salad of mushrooms
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Barbary duck breast with a salad of mushrooms
Main course recipes



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INGREDIENTS
6 whole Duckling fillet(s)
800 g Button mushroom(s)
1 whole Lemon(s)
2 bulb Garlic clove(s)
50 g Unsalted butter
80 ml olive oil
0.5 bunch Chive(s)
1 whole Shallot(s)
6 pinch(es) Fine salt
6 Turn Freshly ground black pepper
 

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DIRECTIONS
01
Juice the lemon

02
Finely chop the chives

03
Peel and finely chop the shallots

04
Peel the mushrooms and finely slice

05
Add the chopped shallot to the mushrooms then season with salt, pepper, lemon juice and olive oil

06
Prepare your duck breast by removing any sinews and trimming away any excess fat

07
Score the skin in a diamond shaped pattern making sure to not cut into the flesh

08
Season with salt and pepper

09
Heat a frying pan to hot and sear the duck breasts skin-side down for 5 minutes, draining off any excess fat

10
Add a knob of butter and the unpeeled garlic cloves then turn the duck fillets and cook for a further 4-5 minutes

11
Remove the duck from the pan and allow to rest

12
Remove the skin from the cooked garlic and chop finely

13
Wipe any grease from the pan then deglaze with two tablespoons of water

14
Add another knob of butter and the two cooked and crushed garlic cloves

15
Whisk to create a very quick sauce and finish with the chopped chives

16
To serve: thinly slice the duck breasts

17
Spoon the mushrooms into stainless steel serving rings and press down gently

18
Remove the serving rings and place the sliced duck breast on top

19
Finish with the garlic butter sauce.

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