Duck Breasts with Mushroom Sauce Recipe

Name: Duck Breasts with Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless duck breasts, about 7oz (200g) each; Salt and freshly ground black pepper; 2 tbsp olive oil; 6 oz (175g) white mushrooms, halved or quartered; 4 scallions, chopped; 1 tbsp fresh lemon juice; 1 tbsp sun-dried tomato paste; 1 tsp cornstarch; 1 1/4 cups chicken stock; 2 tbsp chopped parsley; 3 tbsp white wine; Ridged cast-iron grill pan

Servings: persons

4 boneless duck breasts, about 7oz (200g) each
Salt and freshly ground black pepper
2 tbsp olive oil
6 oz (175g) white mushrooms, halved or quartered
4 scallions, chopped
1 tbsp fresh lemon juice
1 tbsp sun-dried tomato paste
1 tsp cornstarch
1 1/4 cups chicken stock
2 tbsp chopped parsley
3 tbsp white wine
Ridged cast-iron grill pan

1
Score the duck skin with a thin sharp knife.
2
Season the breasts with salt and pepper.
3
Heat the oil in a large frying pan over medium heat.
4
Add the mushrooms and scallions and cook, stirring often, about 5 minutes, until the mushrooms are tender.
5
Stir in the lemon juice and tomato paste.
6
Dissolve the cornstarch in 1/4 cup of the stock and return to the remaining stock.
7
Stir into the mushroom mixture.
8
Bring to a boil, stirring often, until simmering and thickened.
9
Stir in the parsley and season with salt and pepper.
10
Remove the sauce from heat and keep warm.
11
Heat a ridged grill pan over medium-high heat.
12
Add the duck, skin side down.
13
Cook until the skin is golden brown, pouring off the fat as needed, about 8 minutes.
14
Turn and cook about 2 minutes more, until the duck is medium-rare.
15
Place the duck on a platter and tent with aluminum foil.
16
Pour off any fat in the pan.
17
Return to medium-high heat.
18
Add the wine and stir to release any browned bits in the pan.
19
Stir into the sauce.
20
Slice the duck and transfer to dinner plates.
21
Top with the sauce, and serve hot.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 boneless duck breasts, about 7oz (200g) each, Salt and freshly ground black pepper, 2 tbsp olive oil, 6 oz (175g) white mushrooms, halved or quartered, and more.

Yes, Duck Breasts with Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Breasts with Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions