Seared Duck with Rosemary Mushrooms
Crispy seared duck breast served over buttery rosemary mushrooms with a rich, savory finish.
Ingredients
6 oz duck breast, skin on
1 cup cremini mushrooms, sliced
2 Tbsp butter
½ tsp dried rosemary
Salt & pepper
1 tsp olive oil (for finishing)
Macronutrients
(per serving, makes 1)
Protein: 40g
Fat: 45g
Carbs: 3g
Preparation
Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper. Place duck skin-side down in a cold skillet and turn heat to medium.Â
Cook 6–8 minutes until fat renders and skin becomes crispy. Flip and cook another 3–4 minutes until desired doneness. Remove and rest 5 minutes before slicing.
In a separate skillet, melt butter over medium heat. Add sliced mushrooms and rosemary. Sauté 5–7 minutes until mushrooms are golden and tender. Season with salt and pepper.
Slice duck and serve over the sautéed mushrooms. Finish with a light drizzle of olive oil and serve warm.
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