Roasted Duck Breasts With Mushroom Stuffing Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
2 Servings
Ingredients
  • 1 tablespoon butter
  • 4 ounces mixed mushrooms, finely chopped
  • 1 shallot, minced
  • 2 tablespoons dry white wine
  • 1½ cups fresh cranberries
  • ½ cup port
  • ⅛ cup sugar
  • 2 duck breasts, skin on
  • Salt and pepper
  • Kitchen twine
Directions
  1. Add the butter to a small pan, and preheat it to medium heat.
  2. Saute the mushrooms and shallot in butter until the shallot pieces are translucent and the mushrooms slightly golden, about 3 minutes.
  3. Deglaze with the white wine.
  4. Let the mushroom mixture cool for 30 minutes.
  5. Meanwhile, to make the sauce, add the cranberries, port, and sugar to a saucepan.
  6. Bring to a boil and simmer until the cranberries burst and the sauce thickens, about 5 minutes.
  7. Make a pocket in each duck breast by slicing across the top.
  8. Season with salt and pepper on all sides.
  9. Stuff the duck breasts with the mushroom mixture.
  10. Secure with twine.
  11. Score the duck skin in a few spots.
  12. Preheat the oven to 400 F.
  13. Place the duck breasts skin-side up in a cast iron pan.
  14. Roast for 15-20 minutes for medium-rare, or until internal temperature reaches 145 F.
  15. Rest the duck for 5-10 minutes.
  16. Remove the kitchen twine.
  17. Slice the duck breasts.
  18. Serve with port-cranberry sauce.