Slow-Braised Duck Breast with Mushroom Cream Sauce
October 27, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 2 - 3 (easily scalable!)
Ingredients
- For the duck:
- (2 large breast) Duck Breast (Skin Intact)
- Salt and freshly ground black pepper
- 1 tbsp of lard, tallow or duck fat
- For the braising base:
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 tbsp of tomato paste
- 1 cup of chicken or duck stock
- 1/2 cup of dry white wine (or dry sherry)
- 1 bay leaf
- 2 sprigs of fresh thyme
- For the rich mushroom cream sauce:
- 2 tbsp of unsalted butter
- 2 cups of sliced Cremini or mixed mushrooms
- 1/2 cup of heavy cream (35% whipping cream)
- 1/4 cup of sour cream or fresh cream
- Salt and pepper, to taste
- (optional, for depth) 1 tsp of Dijon mustard
- (for garnish) 1 tbsp of chopped fresh parsley
Directions
- Sear the duck: Score the skin and season both sides with salt and pepper. Place the duck in the cold pan, skin-side down, and cook for 6-8 minutes until the skin is crisp. Flip the duck for 1-2 minutes, then remove it.
- Build the braising base: Remove excess fat, and sauté the onion for 4-5 minutes. Add the garlic and tomato paste for 1 minute. Deglaze with the wine, then add the stock, bay leaf, and thyme; simmer gently.
- Braise the duck: Return the duck to the pan, cover, and simmer 45-50 minutes until tender. Remove the duck and discard the bay leaf and thyme.
- Make the mushroom cream sauce: Sauté the mushrooms in butter for 5-7 minutes. Stir in the cream, sour cream, Dijon mustard, and 1/2-3/4 cup of the braising liquid. Simmer for 5 minutes, then season with salt and pepper.
- Serve: Slice the duck against the grain, spoon the sauce over, and garnish with parsley.
Complementary Sides:
- Garlic Mashed Potatoes
- Buttered Egg Noodles
- Roasted Root Vegetables
- Wild Rice Pilaf
- Steamed Green Beans or Asparagus
Frequently Asked Questions:
Can I use duck legs instead of breasts?
Yes! Duck legs work beautifully for braising. They may take a little longer to cook thoroughly, but the meat will be extra tender and flavourful.
Can I make this ahead of time?
Absolutely. You can braise the duck and make the sauce a day ahead. Reheat gently on low heat before serving.
What can I substitute for white wine?
Dry sherry, chicken stock, or even apple cider works well. Each adds a slightly different flavour profile.
Can I use another type of mushroom?
Yes! Shiitake, or a mix of wild mushrooms, all work beautifully in the cream sauce.
How do I store leftovers?
Keep leftover duck and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven.
