Best 6 Roasted Duck Breasts With Wild Mushroom Stuffing And Red Wine Sauce Recipes

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Indulge in a culinary journey with our roasted duck breasts, a dish that elevates the ordinary to the extraordinary. Savor the tender, succulent duck breasts, roasted to perfection and bursting with flavor. Accompanying this delectable centerpiece is a symphony of flavors and textures, including a wild mushroom stuffing that combines earthy aromas with a hint of nuttiness. The red wine sauce, a luscious complement to the duck, adds a rich, velvety depth to each bite. Elevate your dining experience with this exquisite dish, sure to leave a lasting impression on your palate. In addition, discover a collection of equally tantalizing recipes within this article, each a culinary masterpiece in its own right. From the classic duck confit to the aromatic duck a l'orange, these recipes showcase the versatility and boundless culinary possibilities of this exceptional ingredient.

Let's cook with our recipes!

PAN-ROASTED DUCK WITH WILD MUSHROOMS



Pan-Roasted Duck With Wild Mushrooms image

Magret is the term used for the large breasts of a Muscovy duck, found at many butcher shops and supermarkets or easily purchased online. Each breast weighs about 12 ounces, enough for 2 portions.They are best served rare or medium-rare, like a beef steak. If using smaller duck breasts, reduce the cooking time accordingly. The deeply flavored sauce is made from dried wild mushrooms and a mixture of cultivated mushrooms sautéed with garlic and parsley finishes the dish. If wild chanterelles or porcini are available, by all means, add them to the mixture, too. Mashed squash or sweet potato would make a nice accompaniment.

Provided by David Tanis

Categories     poultry, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

1/4 cup crumbled or chopped dried wild mushrooms, such as porcini or morels (about 1 ounce)
3 (12-ounce) boneless, skin-on Muscovy duck breasts
Kosher salt and black pepper
1 teaspoon extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup dry red wine
1 large thyme sprig
1 bay leaf
1 pound sliced cultivated mushrooms, such as king trumpet, oyster or shiitake
2 to 3 small garlic cloves, minced
3 tablespoons roughly chopped flat-leaf parsley

Steps:

  • Rinse dried mushrooms to remove sand or dirt and place in a bowl. Cover with boiling water and let steep for 30 minutes.
  • Lay duck breasts skin-side down on a cutting board. With your fingers, remove the thin tenderloins from the underside of each breast and reserve for sauce. With a sharp knife, trim away any gristle. Turn breasts skin-side up and trim excess fat from the edges. Score the skins in a diamond pattern. Season generously with salt and pepper, transfer to a plate and leave at cool room temperature for 1 hour.
  • Put olive oil in a heavy saucepan over medium-high heat. When hot, add the reserved tenderloins and brown well on both sides. Add butter and flour to pan, and cook, stirring, until mixture is lightly browned, 2 to 3 minutes. Add soaked mushrooms and soaking liquid, and stir well as sauce begins to thicken. Add wine, thyme and bay leaf, turn heat to low, and simmer gently until gravylike, but not too thick, 15 to 20 minutes. Remove and discard tenderloins, thyme and bay leaf. Taste sauce and adjust seasoning. Keep warm. (Sauce may be prepared several hours or up to 2 days in advance.)
  • Set a large cast-iron skillet over medium-high heat. When pan is hot, add duck breasts to skillet skin-side down and let sizzle. Lower heat to medium and cook for about 7 or 8 minutes, making sure skin doesn't brown too quickly. (This will render fat and crisp the skin.) Turn breasts over and cook 3 minutes more for rare (thermometer should read 120 degrees), or 4 to 5 minutes for medium-rare (thermometer should read 125 degrees). Transfer to a warm platter and let rest for 10 minutes.
  • Pour off all but 2 tablespoons rendered fat from the pan, and raise heat to medium-high. Add sliced mushrooms and sauté, stirring occasionally, for about 5 minutes, letting them brown nicely. Season with salt and pepper. Turn off heat and stir in garlic and parsley.
  • Slice duck 1/4-inch thick, crosswise at a slight angle, and serve immediately. Each serving should have 4 to 5 slices of duck, a large spoonful of mushrooms and a bit of sauce.

ROASTED DUCK BREASTS WITH WILD MUSHROOM STUFFING AND RED-WINE SAUCE



Roasted Duck Breasts with Wild Mushroom Stuffing and Red-Wine Sauce image

Make like you're in a five-star restaurant by cooking up this decadent roast duck dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 17

2 loaves, day-old rustic white bread, crusts removed, cut into 1-inch cubes (about 12 cups)
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, plus more for baking dish
2 leeks, white and pale-green parts only, cut into 1/4-inch dice, rinsed well
1/2 pound celery root, peeled and cut into 1/4-inch dice
2 cloves garlic, minced
12 ounces assorted wild and cultivated mushrooms, (such as black trumpet, hedgehog, oyster, chanterelle, cremini, and button mushrooms), thinly sliced
2 tablespoons finely chopped fresh thyme
Coarse salt and freshly ground pepper
1 1/4 cups homemade or low-sodium store-bought chicken stock
4 duck breast halves (each about 14 ounces), cold
Coarse salt and freshly ground pepper
1/2 cup dry red wine
2 tablespoons port (optional)
1/2 cup homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
2 tablespoons cold unsalted butter, cut into 1/2-inch pieces

Steps:

  • Make the stuffing: Preheat oven to 350 degrees. Bake bread cubes in a single layer on a rimmed baking sheet until just golden, about 25 minutes. Let cool completely. Pulse in a food processor (in batches, if needed) until coarse crumbs form, about 15 seconds; transfer to a bowl. Add 1/4 cup oil; toss well. Spread breadcrumb mixture on the baking sheet, and bake, stirring occasionally, until deep golden brown, about 15 minutes. Transfer to a large mixing bowl.
  • Heat remaining 3 tablespoons oil and 2 tablespoons butter in a large skillet over medium-low heat until butter has melted. Add leeks, celery root, and garlic; cook, stirring occasionally, until leeks are soft, about 15 minutes. Raise heat to medium. Stir in mushrooms and thyme; season with salt and pepper. Cook, stirring occasionally, until mushrooms are soft, about 10 minutes. Remove from heat. Stir vegetable mixture into breadcrumb mixture; let cool completely.
  • Prepare the duck: Place duck breasts, skin sides up, on a cutting board. Using a sharp knife, score lines, 1/2 inch apart, in a cross-hatch pattern into the fat; cut almost all the way through, but do not cut into flesh. Season both sides with salt and pepper. Cut six 14-inch pieces of kitchen twine. Lay 3 pieces of twine about 2 inches apart on cutting board. Place 1 duck breast half, skin side down, crosswise over twine. Place about 1/2 cup stuffing on top of duck. Top with another breast half, skin side up. Tie together tightly with the twine. Repeat with remaining breasts. Stuffed duck can be refrigerated, covered, overnight. Bring to room temperature before cooking.
  • Bake remaining stuffing: Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Stir together remaining stuffing and 1 1/4 cups stock in a large bowl. Transfer to prepared dish. Bake until top is crisp and pale golden brown but center is moist, about 30 minutes.
  • Meanwhile, cook the duck: Heat a large skillet over medium heat. Add duck breasts to skillet. Cook, turning once, until golden brown, 5 to 7 minutes per side. Transfer breasts to a plate; pour fat from skillet into a heatproof container. Return breasts to skillet, and place in oven. Cook until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees.for rare, 25 to 30 minutes. Transfer to a plate; let rest in a warm place, loosely covered with foil, 15 minutes. Pour fat from skillet.
  • Make the sauce: Lightly wipe out skillet, and place over medium-high heat. Add wine; cook until reduced by half, about 5 minutes. Add port, if desired, and stock. Simmer until reduced by half, about 5 minutes. Add accumulated juices from the duck to skillet. Season with salt and pepper; whisk in butter. Pour sauce through a fine sieve into a gravy boat. Slice duck, and serve drizzled with sauce, with baked stuffing on the side.

ROASTED DUCK BREAST WITH PLUM SAUCE



Roasted duck breast with plum sauce image

This easy yet impressive recipe makes a stylish main course for a special occasion

Provided by James Martin

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

2 duck breasts
1 thyme sprig
1 star anise
25g butter
1 shallot, finely chopped
1 tbsp olive oil
250g dark red plums, halved, stoned and cut into small wedges
50g demerara sugar
50ml red wine
300ml beef stock

Steps:

  • For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
  • Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
  • When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
  • To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

Nutrition Facts : Calories 904 calories, Fat 64 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.05 milligram of sodium

DUCK BREAST A L'ORANGE



Duck Breast a l'Orange image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup sugar
2 tablespoons sherry vinegar
Zest of 1 orange (2 teaspoons), 1 cup fresh orange juice, plus 1 orange, supremed
3/4 cup chicken broth
1 shallot, minced (3 tablespoons)
2 boneless duck breast halves (8-10 ounces each)
1 teaspoon coarse salt
1/4 teaspoon ground black pepper

Steps:

  • Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
  • Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
  • Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
  • Add orange supremes to sauce and pour over sliced duck just before serving.

PEPPERED DUCK BREAST WITH RED WINE SAUCE



Peppered Duck Breast With Red Wine Sauce image

Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

3 Muscovy duck breasts (about 1 pound each)
Salt
1 tablespoon freshly crushed black peppercorns
4 garlic cloves, sliced
Fresh thyme sprigs
2 tablespoons unsalted butter
1 large shallot, sliced
1 tablespoon tomato paste
2 cups unsalted chicken broth
1/4 cup plus 2 tablespoons medium-bodied red wine
1 tablespoon Cognac or brandy
2 teaspoons potato starch

Steps:

  • Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
  • Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
  • Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
  • Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTEED DUCK BREASTS WITH WILD MUSHROOMS



Sauteed Duck Breasts with Wild Mushrooms image

Categories     Duck     Mushroom     Poultry     Sauté     Dinner     Fall     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

4 8-ounce boneless duck breast halves with skin
2 tablespoons olive oil
1 1/4 pounds assorted wild mushrooms (such as oyster, portobello with gills scraped out, and stemmed shiitake), sliced (about 9 cups)
1 cup thinly sliced shallots
1/2 cup dry red wine
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 300°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.
  • Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.
  • Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the dish will be. This is especially true for the duck breasts, which should be fresh and free of any blemishes.
  • Don't overcook the duck breasts: Duck breasts are best when cooked to medium-rare or medium. Overcooked duck breasts will be tough and dry.
  • Make sure the stuffing is cooked through: The stuffing should be cooked through before serving. You can check this by inserting a toothpick into the center of the stuffing. If the toothpick comes out clean, the stuffing is cooked through.
  • Let the duck breasts rest before slicing: After roasting the duck breasts, let them rest for 5-10 minutes before slicing. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Serve the duck breasts with a flavorful sauce: The red wine sauce in this recipe is a great way to complement the rich flavor of the duck breasts. You can also try other sauces, such as a balsamic reduction or a wild mushroom sauce.

Conclusion:

Roasted duck breasts with wild mushroom stuffing and red wine sauce is a delicious and impressive dish that is perfect for a special occasion. By following the tips above, you can ensure that your duck breasts are cooked perfectly and that your dish is full of flavor.

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