Crisp-Skinned Duck Breast with Mushroom Thyme Cream

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 15 min  ·  cook 25 min  ·  total 40 min  ·  difficulty medium

Pan-seared duck breast is finished in the oven and served with a creamy mushroom–thyme pan sauce. The rendered duck fat adds depth to the sauce while keeping the dish richly savory.

Per serving

289.5 g per serving

Ingredients

• 700 g duck breastDuck, Wild, breast, meat only, raw
• 6 g saltSalt, Table
• 2 g black pepperSpices, Pepper, black
• 160 g cremini mushroomsMushroom, Crimini
• 8 g garlicGarlic, Raw
• 10 ml olive oil
• 1 g thyme
• 120 ml chicken stockSoup, Stock, chicken, home-prepared
• 120 ml heavy creamCream, Heavy
• 5 ml lemon juiceLemon juice, Raw
• 20 g unsalted butterButter, Without salt
• 2 g parsley

Method

1. Preheat the oven to 325°F. Place an oven-safe skillet on the stove but keep it off the heat for now.
2. Pat the duck breast dry. Score the skin in a shallow crosshatch, taking care not to cut into the meat.
3. Season the duck with half of the salt and half of the black pepper.
4. Lay the duck in the cold skillet, skin side down. Set the heat to medium. Render and brown the skin until deep golden and much of the fat has melted, about 6 to 8 minutes.
5. Spoon off most of the rendered fat, leaving a thin coating in the pan. Flip the duck and cook on the meat side for 1 minute.
6. Transfer the skillet to the oven and cook until the duck is just done to your preference, about 6 to 8 minutes. Move the duck to a warm plate and rest 5 to 7 minutes.
7. While the duck rests, return the skillet to medium heat. If the pan looks dry, add the olive oil. Add the cremini mushrooms, sliced, and cook until lightly browned, 3 to 4 minutes.
8. Add the garlic, minced, and the thyme. Cook until fragrant, about 30 seconds.
9. Pour in the chicken stock and scrape up any browned bits. Simmer for 2 minutes to reduce slightly.
10. Stir in the heavy cream and the lemon juice. Simmer, stirring, until the sauce thickens enough to coat a spoon, 3 to 4 minutes.
11. Whisk in the unsalted butter until glossy. Season the sauce with the remaining salt and black pepper.
12. Slice the duck breast. Spoon the mushroom thyme cream onto plates, top with sliced duck, and finish with parsley, chopped. Serve immediately.

Tips

• If the skin starts to darken too quickly while rendering, lower the heat so the fat can melt without scorching.
• Adjust sauce thickness by simmering longer to reduce or by adding a splash of chicken stock to loosen.
• Chicken thighs can replace duck breast; sear skin-side down until crisp and finish in the oven until cooked through.
• Leftover rendered duck fat can be cooled and saved for roasting vegetables or searing meats.