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Peppered Duck Breast with Wild Mushrooms and Cream

Pan-seared peppered duck breasts served with a cognac cream sauce and a sautéed mushroom and spinach garnish.

DinnerDuckHigh ProteinGourmetFrenchMushrooms
Estimated Nutrition
Calories
605.2
kcal / serving
2420.8 kcal total
Carbs
7.2g
per serving
28.6 g total
Fat
49.1g
per serving
196.4 g total
Protein
28.6g
per serving
114.2 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
100
ml
Double Cream
2
tbsp
Butter
Divided use
Liquids
50
ml
Cognac
100
ml
Chicken Stock
Light gravy or stock reduced and thickened
Meat
4
piece
Duck Breast
Female Barbary, trimmed and skin scored
NutsSeeds
2
tbsp
Black Peppercorn
Cracked
8
sprig
Flat leaf Parsley
For garnish
OilsFats
25
ml
Olive Oil
Light
Vegetables
110
g
Shiitake Mushroom
110
g
Oyster Mushroom
30
g
Black Trompette Mushrooms
Dried, soaked and drained
110
g
Spinach
Fresh

Method

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