Duck recipes
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Pan-roasted duck breasts with exotic mushrooms
2 to 4
Easy
20 minutes
25 minutes
Ingredients
-
For the mushrooms:
- 300 g shiitake mushrooms
- 300 g mixed exotic mushrooms
- 3 T olive oil
- 2 cloves garlic, crushed
- sea salt and freshly ground black pepper, to taste For the duck:
- 2–4 duck breast fillets (100 g each), at room temperature
- sea salt and freshly ground black pepper, to taste
- 230 g Tenderstem broccoli
- 200 g Woolworths fioretto spears
- 120 g mange tout
- 1 T olive oil For the dressing, whisk:
- 2 T pomegranate molasses
- 2 T lemon juice
- ½ cup chicken stock
Method
- To make the mushrooms, preheat the oven to 160°C. Brush the mushrooms clean, trim and tear into pieces if large or leave whole if small. Turn onto a baking tray lined with baking paper. Mix with the oil, garlic and some salt, spreading them out to make sure that they don’t steam. Place on a rack above the middle of the oven. Bake while pan-roasting the duck.
- Place the duck breasts in a bowl, prick all over and pour over boiling water. Drain and dry. Place skin-side down in a non-stick pan over a low heat and slowly pan-roast until the fat renders and the skin is golden and crisp. Flip and quickly seal the other side. Season with salt and black pepper.
- Pour the fat out of the pan (keep for roasting potatoes another time). Wipe the pan clean using kitchen paper. Pour in the dressing. Bring to a bubble and simmer for 1–2 minutes. Set aside.
- When the duck is ready, increase the oven’s temperature to 220°C. Place the browned duck on top of the mushrooms – skin-side up – and roast for 5 minutes. Remove and rest for 5 minutes, leaving the mushrooms to roast for a further 5 minutes.
- Steam the broccoli, fioretto and mange tout until just tender but still crisp and bright green. Toss in olive oil and spoon onto a platter. Spoon the mushrooms over the greens and top with the duck. Serve the dressing on the side.
Cook's note: Duck is always on my menu: slow-cooked legs in winter and pan-roasted breasts in summer. The variety of exotic mushrooms available made a new version irresistible.