Roasted duck breast with mushrooms, chestnuts and fruits of the forest

60 min
Type of dish: Birds
Temperature: Hot
Cuisine type: French cuisine
Seasonal period: January, February, March
Ingredients for 5 portions
Ingredients for portions/units
Duck breast 1.0 kg
Confruti fruits of the forest 0.1 kg
Olive oil 0.1 l
Garlic, bulb 2.0 ud
Frozen mushrooms 0.15 kg
Peeled frozen chestnuts 0.2 kg
Table salt 2.0 g
Sugar 0.01 kg
Cranberry 0.03 kg
Salt flakes 2.0 g

For the duck breast:

  • Make superficial cuts in the shape of diamonds on the fatty duck breast
  • Sear the duck breast until the fat takes on a nice toasted colour. Turn it over and seal it completely.

For the duck juice:

  • Fry bird and duck scraps and giblets in a pan with a little oil.
  • Deglaze with Pedro Ximénez wine and drizzle with poultry stock.
  • Leave to cook until reduced by half.
  • Mix with cornstarch and season with salt. Set aside.

For the mushrooms:

  • Make garlic oil and confit the mushrooms in it.
  • Remove the mushrooms, leave to cool and then fillet them. Set aside.

For the chestnut puree:

  • Cook the peeled chestnuts in milk with a little salt and some aniseed.
  • Drain the chestnuts, mash them and add the milk from the cooking process as needed to make a thick puree.
  • For the fruits of the forest coulis:
  • Boil the berries in a saucepan with sugar and a little water.
  • Reduce and blend then strain.


  • Brush the plate with the fruits of the forest coulis.
  • Finish cooking the duck breast in the oven at 180 ºC, dry heat, for 6 minutes. Carve it into 1 cm thick fillets.
  • Place the hot chestnut puree on one side of the plate.
  • Place the fillets of the duck breast on the border and add the duck juice.
  • Place the seared mushroom on the other side.
  • Add Maldon salt to the duck and decorate with the raspberry and blueberries.
Nutritional information (1 portion)
Fiber 3.98 g
Saturates 11.35 g
Monounsaturated fatty acids 28.12 g
Polyunsaturated fatty acids 7.84 g
Cholesterol 155.7 mg
Calcium 87.52 mg
Iron 4.82 mg
Zinc 5.76 mg
Vitamin A 102.04 ug
Vitamin C 10.13 g
Folic acid 59.98 ug
Salt (Sodium) 371.4 mg
Sugars 12.16 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.