DUCK BREAST WITH PEAS AND MUSHROOMS
Pan seared duck breast served with peas and mushrooms in a rich, buttery wine sauce.
TIME: 35 MINUTES
DIFFICULTY: MEDIUM
SERVINGS: 2
NUTRITIONAL FACTS
Calories
520
Fats
34 g
Saturates
12 g
Carbs
12 g
Sugars
5 g
Protein
38 g
Fibre
3 g
Salt
0.9 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 2 duck breasts, about 200 g each
- 150 g mushrooms of choice
- 80 g frozen peas
- 2 garlic cloves, crushed
- 2 rosemary sprigs
- 1 tsp smoked paprika
- 1 cup white wine
- 1 tbsp butter
- Extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper
EQUIPMENT
- Large frying pan
- Medium frying pan
- Sharp knife
- Cutting board
- Tongs
- Spoon
METHOD
- We heat olive oil in a large pan over medium heat.
- We place the duck breasts skin side down and sear for about 3 minutes per side, until golden.
- We add the butter, garlic and rosemary, season with salt and pepper and baste the duck.
- We sprinkle with smoked paprika and deglaze with white wine.
- We continue cooking for about 5 minutes, allowing the sauce to reduce.
- In a separate pan, we sauté the mushrooms for 1 minute.
- We add the peas and cook for another minute.
- We season lightly and pour in the sauce from the duck pan.
- We simmer briefly until the sauce binds with the vegetables.
- We slice the duck breast and serve with the peas and mushrooms, spooning over the sauce.
NOTES
- Duck breast should remain juicy and slightly pink inside.
- Let the duck rest for 2–3 minutes before slicing.
- Smoked paprika adds depth but should not dominate.
