Put this roast duck breasts with mushroom sauce on your Christmas menu, it can be pre-cooked the previous day and finished off on D-day. It consists in two skinless duck breasts wrapped together in bacon and served with a mix of chanterelle and oyster mushrooms in a creamy Cognac sauce, super tender, flavorful and delicious! A recipe for entertaining!
This recipe serves two to three people depending on the weight of your duck breasts, the duck roast is pan roasted, make as many roasts as needed. You can prepare the duck roasts a day ahead and roast them on D-day.
Duck breasts roast consists in two skinless duck breasts, one on top of the other, wrapped in a layer of bacon and attached with kitchen brine.
I remove the skin of each breast myself, there is one side where it is easy to start from, you can just pull the skin away until you meet some resistance, there you can go on peeling with the help of a sharp kitchen knife. Then proceed removing any nerves.
Add salt and pepper on each side of the breasts, lay them one on top of the other, the flat sides in the middle and the tail ends on opposite sides, lay enough bacon slices on your counter to wrap the roast completely and then attach the roast firmly with kitchen brine.
Then I roast my duck roast into a cast iron skillet on medium/high for about 4 minutes on each side then again 4 minutes on each side. You don’t want to sear the roast on high heat or the bacon will brown too fast and the roast won’t be cooked inside.
When serving, this duck roast is sliced into thick medallions about 1/2 inches thick. If you find that the meat is too rare for your liking, you can put the medallions back into the still hot pan for a few seconds.
I chose a mix of chanterelle and oyster mushrooms, briefly cleaned them with a small brush and sautéed in butter and shallot. I love this mix, so flavorful. You can choose the mushrooms you like or can find: morels or porcini would work (not together though), cremini are perfect with anything, etc.
You can freeze the roasts uncooked or freeze the leftovers for up to 2 months.
You can prepare as many duck roasts as needed one day ahead, wrap them in plastic wrap and chill them.
2 duck breasts (1.70 pound) (600 g.) skinned
Salt and pepper to taste
About 14 slices of bacon (depending on size)
0.22 pound (100 g.) Chanterelle
0.33 pound (150 g.) Oyster mushroom
2 shallots, peeled and chopped
Salt and pepper to taste
A pinch of Cayenne
1/2 cup (120 ml) white wine
1/4 cup (60 ml) Cognac
3/4 cup (180 ml) heavy cream
Some butter for cooking
Into a large frying pan, melt a large chunk of butter on medium/high heat, add the chopped shallots, cook until transparent, add the mushrooms, divide the larger ones, immediately add salt and pepper to taste, cook until wilted and all the released water is evaporated, remove from the pan and set aside
Into the same pan, add the white wine and Cognac, cook until reduced to half, add the heavy cream, bring to boil, cook two minutes more, add salt and pepper to taste, a pinch of Cayenne, remove the pan from the heat, add the mushrooms, stir and set aside
Remove the skin from the breasts, find the easy side and pull away gently until you meet some resistance, then proceed with the help of a sharp kitchen knife (you can melt the skin as mentioned above or discard), remove any nerves or fat
Sprinkle the breasts on both sides with salt and pepper to taste, lay the duck breasts on top of each other, flat side in the center, tail ends on opposite sides
Lay enough bacon slices on your counter to wrap the roast, lay the roast on top and wrap, attach firmly with kitchen brine
Melt a chunk of butter on medium/high heat, add the duck roast and roast 4 minutes on each side, then again 4 minutes on each side
Let rest about 10 minutes before slicing into thick medallions, about 1/2 inch thick
If when slicing you find that the meat is too rare for your liking, put the medallions back into the still hot pan for a few seconds
Re-heat the sauce briefly
Serve with your favorite sides, Brussel sprouts or green beans and some sautéed potatoes would be nice
I like to sprinkle a few coarse grains of salt on each medallion, crunchy and delicious!
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