How to make
Clean the duck breasts and cut the skin with 'lattice' cuts so that the heat can penetrate the meat evenly.
Season the duck by rubbing the breasts with salt and black pepper. Heat a pan over medium-high heat, preferably a cast iron pan with a heavy bottom.
Melt 1/2 tablespoon butter and 2 teaspoons oil in the pan. Sear the breasts on both sides, searing for 3 minutes on each side. Transfer the breasts from the pan and keep them in a warm place.
Deglaze the pan with just a little red wine, add the remaining butter and stew the onion briefly. Add the mushrooms and stew, until the shallots are translucent - this should take approximately 4-5 minutes.
Add beef broth. Simmer for about 10-15 minutes until the sauce thickens enough to a gravy consistency, if it's difficult for you, add 1 tsp. starch. Add salt and black pepper to taste.
Cut the duck into about 2 cm thick pieces. Serve the mushroom sauce on top of the duck.
Serve the roasted duck with roasted vegetables and mashed potatoes.
This roasted duck breast with mushroom sauce will be a delicious dinner!
Enjoy!
