Entree: France – Duck Breast with Wild Mushroom Sauce (Canard aux Cèpes) (Duck with Porcini Mushrooms)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 8 min

Total 38 min

Ingredients

- 4 bone-in, skin-on duck breasts, approx. 9 oz (255 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 8 oz (225 g) mixed wild mushrooms or porcini, sliced
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 small shallot, minced (about 1 tbsp / 10 g)
- 1/2 cup (120 ml) dry white wine
- 3/4 cup (180 ml) chicken or veal stock
- 1/2 cup (120 ml) heavy cream
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (0.5 g) dried thyme
- 1 tbsp (15 g) chopped fresh parsley (optional)

Instructions

1. Score skins of the duck breasts, season both sides with salt and pepper, then render skin and crisp in a cold skillet over medium-low for about 10–12 minutes; flip to sear meat side briefly and finish in a 400°F (200°C) oven until medium-rare (about 6–8 minutes); rest 6–8 minutes.
2. In a separate skillet, heat butter and olive oil, sauté shallot until soft, add mushrooms and cook until browned and liquid evaporates.
3. Deglaze with white wine, reduce by half, then add stock and thyme and simmer until slightly reduced; stir in heavy cream and simmer until sauce coats the back of a spoon; adjust seasoning.
4. Slice duck breasts, spoon mushroom cream sauce over slices, garnish with chopped parsley, and serve.