Duck breast with mushrooms and balsamic sauce - Beautiful taste combination
Learn to roast duck breast perfectly!
Ingredients
- 2 pcs duck breast
- 10 pcs small potatoes
- 6 pcs small onions
- 200 gram mushroom
- 1 clove garlic
- 1 twig rosmary
- salt and pepper
- herbs for decoration
Balsamic sauce
- 1 dl balsamic vinegar
- 100 gram butter
I love duck breast and here I will show you how to fry perfect duck breast every time. Here in combination with a delicious balsamic sauce, chanterelles and fried potatoes and onions. This combination is perfect in the fall and bring a big smile to my face!
Step 1
I start with the duck breast. Take the duck breast straight out of the fridge to slice the fat on top. The cold temperature makes the fat firmer and easier to cut into squares or lines. Cut the fat as close to the meat as you can without cutting the meat. Season the duck breast with plenty of salt and pepper. The reason why it is important to cut up the fat is that the fat should be able to melt and drain away.
Step 2
When roasting duck breast, this is a technique I think works far better than any other I have tried. Find a "non stick" frying pan and place the duck breast with the fat side down. Press the breast down into the frying pan so that as much of the fat as possible is in contact with the pan. I start frying the duck breast in a completely cold pan. Set on medium temperature and let the fat slowly but surely melt down. Pour out the fat along the way and place in a bowl. When most of the fat is gone, I turn up the heat a bit and fry the fat side until you get a completely crispy top. Turn the duck breast and pour back the fat in the pan and add some herbs and a crushed clove of garlic. Bake for a few minutes and transfer the duck breast to a ovenproof form.
Step 3
Pour the fat from the pan over the potatoes and season with salt and pepper. I also add some whole small onions along with the potatoes. Put in a preheated oven at 190 degrees Celsius hot air and cook until golden and soft. When the potatoes are almost done, I turn down the heat to 160 degrees and insert the form with the duck breast. Now cook until the duck breast reaches a core temperature of 56 degrees Celsius. It is equivalent to a medium roasted duck breast. It is important that the duck breast lies with the skin side up in the form.
Step 4
Step 5
Brush off the mushrooms and find a pan. Fry the mushrooms in a dry pan for a few minutes until they lose some liquid. Add a small lump of butter and season with salt and pepper. It is important that the mushrooms are not fried for too long. Turn down the heat and keep the mushrooms warm until serving.
Step 6
When the duck breast has reached the temperature, take it out of the oven and set the oven down to 90 degrees Celsius. This keeps the potatoes warm while the meat rests. Let the duck breast rest for 10 minutes and then it is ready to be sliced. Cut the meat into about 1 cm slices. Place potatoes, onions and mushrooms on a plate. Add slices of duck breast and pour over the delicious sauce. Decorate with some fresh herbs. Good luck. PS. I have made a video about how I cut up and prepare the plate. You can see it here.
