Pan-Seared Duck Breast with Pickled Onions & Mushroom Puree
Smoky duck breast seared until the skin crisps, topped with tangy pickled onions and earthy mushroom puree. Quick enough for a weeknight, impressive enough for a date night.
- Total time
- 28 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 2 breast halves (~12 oz total) duck breast, skin-on
- 1 medium red onion, thinly sliced
- 3 tbsp white vinegar
- 8 oz cremini or button mushrooms
- 1 tsp smoked paprika
- 3 sprigs fresh thyme
- ¼ tsp cayenne pepper
- 1 small handful microgreens or fresh arugula
Instructions
- 1
Toss sliced red onion with vinegar, salt, and sugar. Let sit while you cook.
- 2
Heat a large skillet over medium-high. Pat duck dry, season with salt, smoked paprika, and cayenne on both sides.
- 3
Place duck skin-side down in the skillet. Sear 6 minutes without moving until skin is golden and crispy.
- 4
Flip, add thyme sprigs and mushrooms to the pan. Cook 4 minutes more until duck reaches medium-rare inside.
- 5
Remove duck to a cutting board. Sauté mushrooms in the pan with pan juices until soft, then mash into a puree.
- 6
Slice duck breast thinly. Divide mushroom puree between two plates, top with duck, pickled onions, and microgreens.
Tools you’ll need
- 12-inch skillet or cast iron pan
- knife
- cutting board
- spoon or spatula
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