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Seared Duck Breast Medallions with Anchovy-Butter and Wilted Cremini

2 servings · 2.6 g net carbs

2.6g Net carbs 24.6g Fat 38.9g Protein 398.9 kcal
Seared Duck Breast Medallions with Anchovy-Butter and Wilted Cremini

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

2 servings  ·  prep 10 min  ·  cook 25 min  ·  total 35 min  ·  difficulty medium

Pan-seared duck breast is rendered skin-side down until the fat crisps and then finished in a 325°F oven using duck breast and butter. Anchovies are melted into a lemon-butter with parsley to form a glossy pan sauce that layers savory and bright notes. Cremini mushrooms are sautéed in the rendered duck fat until deeply browned and then tossed with spinach so the greens wilt but remain tender. The duck is rested, sliced into medallions, and served with the anchovy-butter spooned over the meat and mushrooms.

Ingredients

  • duck breastDuck, Wild, breast, meat only, raw
    340 g
  • butterButter, Salted
    40 g
  • anchoviesAnchovies, Canned in olive oil, with salt, drained
    15 g
  • cremini mushroomsMushroom, Crimini
    120 g
  • spinachSpinach, Raw
    60 g
  • lemon juiceLemon juice, Raw
    15 ml
  • parsley
    10 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • 12-inch skillet
  • sheet pan
  • instant-read thermometer
  • tongs

Method

  1. Preheat the oven to 325°F and position a rack in the middle.
  2. Score the duck breast skin in a shallow crosshatch, pat both sides very dry, and season both sides with salt and black pepper.
  3. Place a 12-inch skillet over medium heat, add the duck breast skin-side down (no added fat) and render the fat for 8 to 12 minutes, pressing gently so the skin makes full contact; increase heat to medium-high for the last 1 to 2 minutes to crisp the skin.
  4. Transfer the duck skin-side up to a sheet pan and finish in the 325°F oven for 6 to 8 minutes, or until an instant-read thermometer reads 130–135°F for medium-rare.
  5. Remove the duck to a cutting board and tent loosely with foil to rest for 6 to 8 minutes.
  6. While the duck rests, return the skillet with any rendered fat to medium heat. Add the cremini mushrooms and sauté for 6 to 8 minutes, stirring occasionally, until deeply browned.
  7. Add the spinach to the mushrooms and cook 1 to 2 minutes until just wilted; transfer the mushroom-spinach mixture to a warm plate and keep warm.
  8. Wipe the skillet clean, return to low heat, and add the butter. When the butter begins to foam, add the anchovies and stir for 2 to 3 minutes until they dissolve into the butter.
  9. Remove the pan from heat, stir in the lemon juice and parsley, and taste; adjust seasoning with a small pinch of salt if needed.
  10. Slice the rested duck into 8 medallions, arrange over the wilted cremini, and spoon the warm anchovy-butter over the meat. Serve immediately.
Preheat the oven to 325°F and position a rack in the middle.

Tips

Pro tip

  • Score the duck skin through the fat (not into the meat) to help fat render evenly and improve crisping.
  • Use an instant-read thermometer and pull the duck at 130–135°F for medium-rare before resting.
  • If the anchovy flavor seems strong, stir in an extra 5 g of butter off heat to soften the saltiness.

Frequently asked questions

What can I use instead of duck breast?
Use boneless skin-on chicken thighs or pork tenderloin as alternatives. Chicken thighs have more connective tissue and render fat differently, so sear to crisp skin and finish to an internal temperature of 165°F; pork tenderloin is leaner and will cook faster, so shorten the oven finish and check temperature earlier.
What can I use instead of anchovies in the pan sauce?
Use capers or a small spoon of miso paste instead of anchovies. Capers provide briny bursts without melting into the butter the same way anchovies do, so add them at the end to keep texture; miso dissolves and deepens umami like anchovies but may require a splash of water to incorporate and will change the sauce color and mouthfeel.
Why didn’t the duck skin crisp up?
The skin likely stayed wet; pat it very dry and score the fat before cooking. Start skin-side down on medium heat to render fat for 8–12 minutes, then increase to medium-high to brown the skin for the final 1–2 minutes before flipping and finishing in the oven.
Why is my anchovy-butter sauce grainy or separated?
Butter can separate if overheated. Remove the pan from high heat and whisk in the butter off the heat in small pieces until the sauce reunites, then finish with lemon juice and parsley to stabilize the emulsion.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

2.6g Net carbs 4% 37% 59%
Net carbs Fat Protein
2.6 gNet carbs
38.9 gProtein
24.6 gFat
1.9 gFiber
398.9Calories

302.2 g per serving

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.