Duck breast with stewed vegetables and champignons

2 servings

25 minutes

Duck breast with braised vegetables and mushrooms is an exquisite dish of European cuisine that combines the rich flavor of duck meat with caramelized vegetables and tender mushrooms. Historically, duck has often been used in French and Italian gastronomy, where its juiciness and aroma were appreciated. In this recipe, the breast is first seared to achieve a crispy crust and then braised with vegetables, absorbing the sweet-spicy notes of maple syrup, white wine, and cloves. The slight bitterness of celery and onion balances the flavor profile while the mushrooms add a delicate texture. This dish is perfect for a festive dinner or a romantic meal for two, paired with a glass of dry white wine. Serving it in thick slices makes it aesthetically pleasing while the aroma is truly captivating.

Energy value per serving

• Calories: 675.9
• Proteins: 43.8g
• Fats: 43.2g
• Carbohydrates: 32.6g

Ingredients

• Duck breast fillet: 2 pc
• Celery stalk: 3 pc
• Red onion: 2 head
• Carrot: 1 pc
• Champignons: 7 pc
• Maple syrup: 1 tbsp
• Dry white wine: 50 ml
• Soy sauce: 1 tsp
• Salt: to taste
• Ground black pepper: to taste
• Carnation: 2 pc

Cooking steps

1. Make thin cross cuts on the skin of the duck fillet, trying not to cut through. Season with salt and pepper.

   Required ingredients:

   • Duck breast fillet: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Cut the carrot into thick sticks, chop the celery into slices 3-4 mm thick, and coarsely chop the red onion.

   Required ingredients:

   • Carrot: 1 piece
   • Celery stalk: 3 pieces
   • Red onion: 2 heads

3. Set the multicooker to frying mode and fry the duck breasts skin-side down until they turn golden brown and enough fat renders from under the skin.

   Required ingredients:

   • Duck breast fillet: 2 pieces

4. Remove the chicken breasts and set aside, then sauté the onion, celery, and carrot in duck fat with maple syrup and soy sauce for two to three minutes, trying not to mix them too much.

   Required ingredients:

   • Maple syrup: 1 tablespoon
   • Soy sauce: 1 teaspoon
   • Red onion: 2 heads
   • Celery stalk: 3 pieces
   • Carrot: 1 piece

5. Add cloves and white wine to the vegetables, season with salt and pepper, place duck breasts and whole mushrooms on top, simmer for another fifteen minutes with the multicooker covered.

   Required ingredients:

   • Carnation: 2 pieces
   • Dry white wine: 50 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Duck breast fillet: 2 pieces
   • Champignons: 7 pieces

6. Slice the duck fillet into thick pieces and serve with braised vegetables and mushrooms.