The duck meat we offer is raised on a pastured, non-GMO, corn-free, and soy-free diet, resulting in rich, tender, and flavourful meat. Slow-cooked carefully, it turns a simple meal into something special and memorable.
This recipe pairs the duck with a creamy mushroom sauce that adds warmth and comfort to every bite. The sauce is rich without being heavy, making it perfect for a quiet evening at home, a relaxed dinner with friends, or a family-friendly meal everyone can enjoy.
Any leftovers are just as good the next day, making it easy to enjoy in wraps, sandwiches, or reheated as a main dish. Serve it with mashed potatoes, roasted vegetables, or a simple salad for a complete, hearty meal that’s satisfying, comforting, and versatile enough for the whole family.
Slow-Braised Duck Breast with Mushroom Cream Sauce
What You'll Need
For the duck:
- 2 large duck breasts
- 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
- 1 tsp of Dijon mustard (optional, for depth)
- Salt and pepper, to taste
- 1 tbsp of chopped fresh parsley (for garnish)
Step-by-Step Instructions
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