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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
 

  1. We heat olive oil in a large pan over medium heat.
  2. We place the duck breasts skin side down and sear for about 3 minutes per side, until golden.
  3. We add the butter, garlic and rosemary, season with salt and pepper and baste the duck.
  4. We sprinkle with smoked paprika and deglaze with white wine.
  5. We continue cooking for about 5 minutes, allowing the sauce to reduce.
  6. In a separate pan, we sauté the mushrooms for 1 minute.
  7. We add the peas and cook for another minute.
  8. We season lightly and pour in the sauce from the duck pan.
  9. We simmer briefly until the sauce binds with the vegetables.
  10. 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.

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