The foodie team at Do It In Paris is excited to share a recipe that captured our hearts : golden-spiced duck breast paired with a wild cep mushroom sauté. Sourced from the enticing cookbook The Sunday Duck, featuring 52 recipes for duck enthusiasts, this duck breast will make you fall in love with life and possibly consider relocating to the Southwest !
Ingredients to shop
For 4 servings
- 3 duck breasts
- 500g baby potatoes
- 100g sugar
- ½ tsp turmeric
- ½ tsp cumin
- 4 star anise
- 2 garlic cloves
- ½ bunch flat-leaf parsley
- 200g wild cep mushrooms
- Olive oil
- Salt and freshly ground pepper
The recipe
- Trim excess fat from the duck breasts: remove excess fat from the fillet, then flip the fillet and score the fat.
- Prepare caramel in a saucepan with sugar, turmeric, cumin, and 3 tbsp of water. Let star anise infuse in the caramel.
- Cook the washed, unpeeled baby potatoes in salted water, starting with cold water, for 40 minutes.
- Peel and slice the garlic, roughly chop the flat-leaf parsley.
- Clean the wild cep mushrooms with a damp cloth, cut them into pieces, then sauté them with a drizzle of olive oil in a pan for 4 to 5 minutes. Add peeled and halved baby potatoes, let it cook for 3 to 4 minutes, and then add garlic and parsley.
- Cook the duck breasts for 5 to 6 minutes on the skin side, then 3 to 4 minutes on the flesh side. Towards the end of cooking, brush them with spiced caramel and let them rest for 3 to 4 minutes before serving.
- Artfully arrange everything in a large dish.
Also discover homemade chinese dumplings and the most glamourous raviolis of your life.
