Duck and Puff Pastry with Wild Mushroom and Red Wine Sauce

Roast duck breast served with golden puff pastry, sautéed wild mushrooms, and a rich red wine reduction over wilted spinach.

Dinner Duck Gourmet French Puff Pastry

Estimated Nutrition

Calories

1152.4

kcal / serving

1152.4 kcal total

Carbs

46.8g

per serving

46.8 g total

Fat

88.5g

per serving

88.5 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Puff Pastry

rolled out on a floured surface to the thickness of a coin

CondimentsSauces

0.5

piece

Beef Stock Cube

Dairy

piece

Egg

free-range, beaten

Butter

a knob

Liquids

Red Wine

Meat

piece

Duck Breast

excess fat trimmed and skin scored

OilsFats

Olive Oil

Vegetables

Wild Mushrooms

such as chanterelles, carefully cleaned

piece

Shallot

finely sliced

handfuls

Spinach

wilted in a frying pan

Method

Preheat the oven to 200°C.

Sear the duck breast skin-side down in a hot frying pan for five minutes until crisp.

Drain excess fat, brown the flesh side for three minutes, and roast in the oven for ten minutes.

Cut a 10cm pastry round, brush with beaten egg, and bake on a sheet for ten minutes until golden.

Sauté mushrooms and shallots in oil over medium-high heat for three minutes.

Simmer the wine, stock cube, and butter until the sauce thickens.

Plate the duck over wilted spinach, drizzle with sauce, and crown with the puff pastry round.