Duck And Mushroom Recipe is a rich, savoury dish featuring seared duck breasts with creamy mushroom sauce, fresh vegetables, herbs, and subtle Asian flavours.
I’ve cooked this Duck And Mushroom Recipe many times over the years, and a recent travel cooking show reignited my passion for it.
The flavours and textures instantly came back to me. Now, I’m excited to guide you through each step to recreate this delicious, comforting meal yourself.
About This Duck And Mushroom Recipe
This recipe features succulent duck breasts with crispy skin, paired with a rich, creamy mushroom sauce enhanced by garlic, shallots, and fresh ginger.
The Duck And Mushroom Recipe stands out due to the vibrant mix of Thai vegetables and crunchy cashew nuts, adding texture and freshness.
Its main speciality is the unique fusion of classic French techniques and Asian flavours, resulting in a deliciously balanced, elegant dish that’s perfect for special occasions or a memorable family dinner.
How To Prepare Duck And Mushroom Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Fusion (French Asian)
Yield: Serves 4
Kitchen Utensils
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups/spoons
- Small saucepan (optional for reducing wine/stock)
Ingredients
- 250 g mixed mushrooms (e.g., cremini, shiitake, oyster), cleaned and sliced
- 4 duck breasts
- 1 tbsp olive oil
- 30 g butter
- Salt and freshly ground black pepper, to taste
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 100 ml dry white wine
- 200 ml chicken or duck stock
- 100 ml cooking cream
- 1 tsp Dijon mustard
- Handful of cashew nuts (lightly toasted)
- 1 pepper (any color), deseeded and cut into 1 cm strips
- 125 g Thai mixed vegetables (e.g., baby corn, bok choy, snow peas)
- 1 tbsp chopped fresh parsley (optional, for garnish)
How To Make Duck And Mushroom Recipe?
1. Score And Season The Duck
Start by patting the duck breasts dry. Use a sharp knife to lightly score the skin in a criss cross pattern be careful not to cut into the meat. Season both sides well with salt and black pepper.
2. Cook The Duck
Place the duck breasts skin-side down into a cold, dry skillet. Turn the heat to medium and let them cook for about 6 to 8 minutes, until the skin is golden and crispy and most of the fat has rendered out. Flip the duck and cook the other side for another 4 to 5 minutes. Remove from the pan, cover loosely with foil, and let it rest.
3. Prep The Pan For Sauce
Pour off most of the duck fat from the pan, leaving about 1 tablespoon behind. Add a splash of olive oil and a small knob of butter. Let it melt over medium heat.
4. Saute Aromatics
Add finely chopped shallots, garlic, and ginger to the pan. Stir and cook for 1 to 2 minutes, just until they soften and become fragrant don’t let them brown.
5. Cook The Mushrooms And Veggies
Add your mixed mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they’re golden and tender. Then add in sliced peppers and any Thai style vegetables you’re using. Continue cooking for another 3 to 4 minutes until everything is cooked through but still vibrant.
6. Deglaze The Pan
Pour in a splash of white wine to deglaze. Scrape up all the browned bits from the bottom of the pan they add loads of flavor. Let the wine simmer and reduce by half, about 3 minutes. Then pour in chicken or duck stock and simmer for another 3 to 4 minutes.
7. Add Cream And Finish Sauce
Stir in some cooking cream and a spoonful of Dijon mustard. Let the sauce bubble gently for 2 to 3 minutes until slightly thickened. Taste and adjust with salt and pepper. Finally, stir in a handful of cashew nuts and sprinkle in some chopped parsley, if you like.
8. Slice And Serve
Take the rested duck and slice it thinly. Spoon the creamy mushroom and veggie mixture onto plates, top with the sliced duck, and drizzle over any extra sauce from the pan. Serve immediately while hot.
Nutrition Facts Of Duck And Mushroom Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 560 kcal |
| Protein | 38 g |
| Carbohydrates | 16 g |
| Fat | 38 g |
| Saturated Fat | 14 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 480 mg |
Helpful Tips
➢ Score the duck skin carefully to help release fat and achieve a crispy texture.
➢ Rest the duck breasts after cooking to keep the meat juicy and tender.
➢ Use a mix of mushrooms for richer flavor and varied texture.
➢ Reduce the wine and stock properly to create a flavourful, thick sauce.
➢ Toast cashew nuts lightly before adding for extra crunch and aroma.
Usage Suggestions Of Duck And Mushroom Recipe
1. Serve over creamy mashed potatoes to soak up the rich sauce.
2. Pair alongside steamed jasmine rice to balance the dish’s bold flavours.
3. Accompany with crusty artisan bread to mop up the delicious sauce.
4. Add a fresh green salad to provide a light, crisp contrast.
5. Include roasted root vegetables for a hearty, comforting meal.
Incredible Essential Health Benefits
This Duck and Duck And Mushroom Recipe offers incredible health benefits that support a balanced diet. Duck breast provides a rich source of high quality protein and essential vitamins such as B complex and iron, which promote energy and healthy blood circulation.
Mushrooms contribute antioxidants, vitamins, and minerals that support the immune system and reduce inflammation.
The inclusion of fresh vegetables and cashew nuts adds fiber, healthy fats, and important nutrients that aid digestion and heart health, making this dish both nourishing and flavourful.
What Makes This Duck And Mushroom Recipe Special?
This Duck And Mushroom Recipe stands out due to its combination of rich, crispy duck breasts and a creamy mushroom sauce that is enhanced by fresh garlic, shallots, and ginger.
The inclusion of Thai vegetables and toasted cashew nuts adds a refreshing crunch and depth of flavor. The fusion of traditional French techniques and vibrant Asian ingredients creates a unique and balanced dish that offers both indulgence and freshness, making it a memorable and satisfying meal.
Storage & Make Ahead
Store leftover Duck And Mushroom Recipe dish in an airtight container in the refrigerator for up to three days. To keep the duck tender and flavours intact, reheat gently on low heat, adding a splash of stock or cream if needed.
This Duck And Mushroom Recipe can be prepared ahead by cooking the duck and mushroom sauce separately, then combining before serving.
Cooling completely before storing helps maintain freshness and quality for the next meal.
Frequently Asked Questions
What Type Of Mushrooms Work Best For This Recipe?
Mixed varieties like cremini, shiitake, and oyster mushrooms add great flavor and texture.
Can I Use Frozen Mushrooms Instead Of Fresh?
Fresh mushrooms are preferred for better texture, but frozen can work if drained well.
How Do I Know When The Duck Breasts Are Cooked Perfectly?
The skin should be crispy and golden, and the meat slightly pink inside for best taste.
Can I Substitute The Cooking Cream With Something Lighter?
You can use half and half or coconut milk for a lighter sauce, but it may alter flavor.
Is It Possible To Make This Recipe Gluten Free?
Yes, just ensure the stock and mustard used are gluten free.
Can This Dish Be Prepared Ahead And Reheated?
Yes, prepare the sauce and duck separately, store in the fridge, and gently reheat before serving.
Conclusion
I hope you find this Duck And Mushroom Recipe easy to make and enjoy the delicious results. It’s a simple yet impressive dish that’s perfect for any meal and sure to be a hit.
I’m sure it will inspire you to try more tasty recipes like this. Once you’ve tried it, please share how amazing it turned out I’d love to hear all about your cooking success!
More Mushroom Recipes You’ll Love
Sauteed Broccoli And Mushrooms | Quick & Easy
Mushroom Balsamic Recipe | Quick and Delicious
Risotto Mushroom Recipe | Rich & Creamy
Duck And Mushroom Recipe
Equipment
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups & spoons
- Small saucepan (optional for reducing wine/stock)
Ingredients
- 250 g mixed mushrooms e.g., cremini, shiitake, oyster, cleaned and sliced
- 4 duck breasts
- 1 tbsp olive oil
- 30 g butter
- Salt and freshly ground black pepper to taste
- 2 shallots finely chopped
- 2 garlic cloves minced
- 1 tsp fresh ginger grated
- 100 ml dry white wine
- 200 ml chicken or duck stock
- 100 ml cooking cream
- 1 tsp Dijon mustard
- Handful of cashew nuts lightly toasted
- 1 pepper any color, deseeded and cut into 1 cm strips
- 125 g Thai mixed vegetables e.g., baby corn, bok choy, snow peas
- 1 tbsp chopped fresh parsley optional, for garnish
Instructions
Score And Season The Duck
- Start by patting the duck breasts dry. Use a sharp knife to lightly score the skin in a criss cross pattern be careful not to cut into the meat. Season both sides well with salt and black pepper.
Cook The Duck
- Place the duck breasts skin-side down into a cold, dry skillet. Turn the heat to medium and let them cook for about 6 to 8 minutes, until the skin is golden and crispy and most of the fat has rendered out. Flip the duck and cook the other side for another 4 to 5 minutes. Remove from the pan, cover loosely with foil, and let it rest.
Prep The Pan For Sauce
- Pour off most of the duck fat from the pan, leaving about 1 tablespoon behind. Add a splash of olive oil and a small knob of butter. Let it melt over medium heat.
Saute Aromatics
- Add finely chopped shallots, garlic, and ginger to the pan. Stir and cook for 1 to 2 minutes, just until they soften and become fragrant don’t let them brown.
Cook The Mushrooms And Veggies
- Add your mixed mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they’re golden and tender. Then add in sliced peppers and any Thai style vegetables you’re using. Continue cooking for another 3 to 4 minutes until everything is cooked through but still vibrant.
Deglaze The Pan
- Pour in a splash of white wine to deglaze. Scrape up all the browned bits from the bottom of the pan they add loads of flavor. Let the wine simmer and reduce by half, about 3 minutes. Then pour in chicken or duck stock and simmer for another 3 to 4 minutes.
Add Cream And Finish Sauce
- Stir in some cooking cream and a spoonful of Dijon mustard. Let the sauce bubble gently for 2 to 3 minutes until slightly thickened. Taste and adjust with salt and pepper. Finally, stir in a handful of cashew nuts and sprinkle in some chopped parsley, if you like.
Slice And Serve
- Take the rested duck and slice it thinly. Spoon the creamy mushroom and veggie mixture onto plates, top with the sliced duck, and drizzle over any extra sauce from the pan. Serve immediately while hot.
Notes
Nutrition Facts
Calories: 560 kcal | Protein: 38 g | Carbohydrates: 16 g | Fat: 38 g | Saturated Fat: 14 g | Fiber: 3 g | Sugar: 4 g | Sodium: 480 mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”