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Mushroom-stuffed Duck Breasts

  • Preparation : 20 minutes
  • Cooking : 26 minutes
  • Portions : 4


  • 4 Brome Lake duck breasts
  • Salt and pepper to taste
  • 60 ml (1/4 cup) dried shallots (French) chopped
  • 80 ml (1/3 cup) Port wine
  • 15 ml (1 tbsp) flour
  • 250 ml (1 cup) duck stock
  • For mushroom stuffing
  • 1 can (227 g) mushrooms, chopped
  • 60 ml (1/4 cup) dried shallots (French) chopped
  • 5 ml (1 tsp) garlic, chopped
  • 2.5 ml (1/2 tsp) freshly chopped rosemary
  • 80 ml (1/3 cup) white wine
  • 30 ml (2 tbsp) plain breadcrumbs
  • 80 ml (1/3 cup) dried cranberries, chopped
  • Salt and pepper to taste
  • Butter


  1. Preheat the oven to 190 °C (375 °F).

  2. Using a knife, make shallow incisions in the skin of the duck breasts in a grid-like pattern, taking care not to cut into the flesh.

  3. Starting on the long side of the duck breasts, slice the breasts in half to the end, without cutting all the way through. Add salt and pepper.

  4. In a large skillet, melt a little butter over medium heat. Sauté the mushrooms for 7 to 10 minutes, until the liquid has almost completely evaporated.

  5. Add shallots and garlic. Continue cooking for 1 minute.

  6. Add rosemary and white wine. Simmer until the liquid has completely evaporated.

  7. Add bread crumbs and cranberries. Add salt and pepper, and stir. Remove from heat and let cool.

  8. Stuff the breasts with the mushroom stuffing. Use kitchen twine to tie each duck breast together.

  9. In large skillet, sear the skin side of the duck breasts for 2 to 3 minutes over medium-high heat. Turn the breasts over and continue cooking for 2 minutes.

  10. Transfer the breasts to a baking sheet lined with parchment paper, skin side down. Continue baking in the oven for 7 to 8 minutes.

  11. Remove the breasts from the oven and transfer to a cutting board. Cover loosely with a sheet of aluminum foil. Let stand for 4-5 minutes before slicing.

  12. Meanwhile, drain most of the excess fat from the pan, keeping 15 ml (1 tbsp) in the pan. Sauté the shallots for 1 minute.

  13. Add the port and simmer until the liquid has reduced by half.

  14. Sprinkle with flour and cook for 1 minute while stirring.

  15. Gradually whisk in the duck stock. Simmer for 3 to 5 minutes over low heat, until you get a smooth sauce.

  16. If desired, strain the sauce through a fine strainer. Serve with the duck breasts.

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