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Our Chef's Recipes

Breast of Duck with Mushrooms and Walnuts
Serves 8

  • 4 breasts of duck, trimmed of all membranes
  • 500 gms (1lb) white mushrooms, thoroughly washed and cut
    into quarters or eighths depending on size
  • 4 shallots, peeled and finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 bunch of chives, finely sliced
  • 1 bunch of parsley, washed and finely chopped
  • 24 perfect walnut halves
  • sea salt and ground pepper to taste

  • 1 cup of red wine
  • 1 cup good brown stock
  • 1 tabs flour

First brown the walnuts. Heat the oven to 125C/240F. Set the walnuts on a baking tray in the middle of the oven and slow-roast for 45 minutes. They will be delicious and evenly browned throughout. Set aside.

Preheat the over to 240C/475F

With a sharp knife, deeply score the skin side of the duck breasts.

Generously salt and pepper both sides of the breasts. Set aside while your oven comes up to temperature.

Heat a heavy bottomed, high-sided skillet over a high heat for 4 to 5 minutes until it begins to smoke slightly. Add the 4 breasts, skin-side down, and cook for 4 minutes. The duck will render great amounts of fat and the skin will become a delicious mahogany brown. Turn over and cook for another 2 minutes. Remove to a baking dish. Place in oven for 4 minutes. Remove from the oven and let rest for 10-15 minutes in a warm place, covering loosely with foil. This is the timing for rare meat.

Pour off all but 3 tabs duck fat from the skillet. Add the shallots, cover the pan and cook for 3 minutes until translucent, then add the garlic for a further minute. Add the mushrooms and cook for 6 minutes covered, stirring occasionally. Stir in the flour, add the wine and then the brown stock. Simmer for 5 minutes. Finally stir in most of the parsley and chives, reserving some for garnish.

Slice the duck breasts, pour over the sauce and finish with the walnuts and parsley and chive mixture.