Luv-a-Duck Recipes

Crispy Duck Breast with Wild Mushrooms and Creamy Mash Sweet Potato Recipe
 

Crispy Duck Breast with Wild Mushrooms and Creamy Mash Sweet Potato

Ingredients

380g Luv-a-Duck Fresh Duck Breasts
1 Tbsp olive oil
400g wild mixed mushrooms – (porcini, oyster etc)
100g butter
3 Garlic cloves, crushed
1/4 cup chicken stock
1 Tbsp lemon juice
2 Tbsp parsley, finely chopped
500g sweet potato, peeled and chopped
3 Tbsp milk

Products used

Fresh Duck Breasts

Fresh Duck Breasts

Method

  1. Cover the sweet potato with water in a large saucepan and then bring to the boil for 10 mins or until soft. Strain and then mash the sweet potato. Stir through the milk and 50g butter.
     
  2. In a large fry pan heat 50g butter and the olive oil. Add the garlic and cook for 1min until fragrant and then add in the wild mushrooms and sauté for 10 mins on a low to medium heat until they begin to soften. Add in the lemon juice and chicken stock and cook for another 5 mins on high heat.
     
  3. Meanwhile, to cook the duck breasts, preheat the oven to 180°C. Pat dry duck breasts, score skin in a crisscross pattern and lightly season the skin with salt. Place in preheated pan skin side down, using no oil, for 5 mins or until the skin is golden. Turn and cook for a further 2 mins. Remove pan from heat and place in preheated oven for a further 8-10 mins to your liking. Rest for 5 mins before slicing.
     
  4. Serve all ingredients together on a plate and top with parsley to serve.

Recipe by Shelley Judge

LUV to Help You

How to Cook Duck Breasts

Products used

Fresh Duck Breasts

Fresh Duck Breasts


Login to add this to your cookbook Email this recipe

Log-in or Register using My Cookbook to save recipes.


Reviews

Sorry, no ratings have been submitted for this recipe yet.



Rate & Review

Please enter in the word you see below:

If we approve your review for publication, it will appear on the site within 72 hours. Reviews are meant for the sharing of information by users of our recipes. Comments that are not original, are offensive or objectionable may not be published.