Here’s a delightfully straightforward recipe to try with your next duck breasts. I used a mallard breast for this recipe, but you could do this with most ducks and geese.
Ingredients
| Amount | Ingredient |
|---|---|
| 2 teaspoon | peppercorns and salt ground in a mortar and pestle (or just salt and pepper to taste) |
| 1/4 lemon per breast | |
| 1/4 - 1/2 tablespoon butter per breast | |
| 1 | chopped clove of garlic + ½ clove of garlic for each additional breast. Really just put however much garlic you like. |
| 2 | sprigs of rosemary (1 for cooking, 1 for garnish) |
| mushrooms (I used some wild oyster mushrooms I found) |
How to Prepare
- Coarse grind pepper and salt and season each breast on both sides.
- Heat a pan (I used a 12″ cast iron) over medium high heat with the butter melted.
- As the butter starts to brown, add the garlic, rosemary, and lemon juice and stir to combine. About 30-60 seconds.
- Add the duck breast, skin side down. Flip after about 5 minutes. The cooking time will vary greatly depending on the size of the bird, but I did this with an average sized mallard, and it took me about 5 minutes each side. I strongly recommend an instant read thermometer for checking the meat doneness. I pull it at 125⁰-130⁰ for rare/medium rare.
- Once you flip the meat, sautee your mushrooms. You can add them to the pan if there is room.
- You can use a plate with a soup can on it to help weigh the meat down and even it out/prevent the breast from curling.
- Plate and serve with any remaining sauce from the pan and garnish with a sprig of rosemary.