Roasted duck breast with wild mushrooms and carrot and cauliflower puree

Votes: 1

How to cook - Roasted duck breast with wild mushrooms and carrot-cauliflower puree

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 391, total fat 23 G., saturated fats 9 G., proteins 35 G., carbohydrates 9 G., fiber 5 G., cholesterol 151 mg, sodium 747 mg, sugar 2 G.

A creamy carrot and cauliflower puree makes a wonderful complement to the crispy-skinned, juicy roast duck breast. And with a wild mushroom sauce, your duck will truly shine. Choose several beautiful mushrooms, such as chanterelles, boletuses, and oyster mushrooms, and slice them carefully, preserving the shape of each mushroom, for an elegant, restaurant-style dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

duck breast

450 g of a mixture of fresh mushrooms, such as porcini, oyster, and chanterelle mushrooms
4 duck breasts, 170-220 g each, boneless, with skin
2 tablespoons extra-virgin olive oil
1 clove garlic, crushed
1/4 cup lightly salted chicken broth
3 tablespoons chilled unsalted butter
1.5 tbsp freshly squeezed lemon juice
2 tbsp chopped fresh parsley

Carrot and cauliflower puree

350 g carrots, cut into small pieces
350 g cauliflower florets, cut into small pieces
Coarse salt and freshly ground black pepper
0.5 cups heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: duck breast, cauliflower, carrot, lemon juice, oyster mushrooms, chanterelle mushrooms

Cooking the dish according to the recipe:

Wash and trim the mushrooms, then cut them in half or quarters lengthwise to reveal their natural shapes.
Using a sharp knife, make cross-shaped slashes in the duck skin. Sprinkle with 1.5 teaspoons of salt and 3/4 teaspoon of black pepper.

In a medium skillet over medium-high heat, heat the olive oil, add the mushrooms, garlic, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the mushrooms are golden brown and all the liquid has evaporated, 6-8 minutes. Add the broth, butter, lemon juice, and parsley and cook, swirling the pan, until the butter has melted and the liquid has thickened to a sauce. Keep warm.
Heat a large, heavy-bottomed skillet over medium-high heat, then add the duck, skin-side down. Cook until the fat begins to render from the skin, about 2 minutes, then reduce the heat to medium. Drain any excess fat from the skillet if there's too much (use a large spatula to hold the duck in place).
Continue roasting the duck, uncovered and without moving, until the skin is golden brown and crispy, about 10 minutes. Turn the duck over and continue roasting until a thermometer inserted into the thickest part of the breast registers 135°F (57°C) for medium-rare, about 1 minute more. Transfer the duck to a cutting board and let rest for 5 minutes.
Slice each breast diagonally into 5-6 slices. Divide the carrot and cauliflower puree among 4 plates, top with the sliced duck breasts. Add the mushrooms and sauce and serve.

Carrot and cauliflower puree:

Place the carrots and cauliflower in a medium heavy-bottomed saucepan with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 cup of water. Bring to a boil over medium heat, cover, and reduce the heat. Simmer until the vegetables are very tender, about 30 minutes.
Transfer the vegetables to a food processor. Add the heavy cream and blend until smooth. Return the puree to the pan, heat over medium heat, and season with salt and pepper to taste. The puree can be made a day ahead and reheated.