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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.

DinnerDuckGourmetFrenchPuff Pastry

Estimated Nutrition

Per Serving Total
Calories 1152.4 kcals 1152.4 kcals
Carbohydrates 46.8 grams 46.8 grams
Fat 88.5 grams 88.5 grams
Protein 42.1 grams 42.1 grams
Cook Time
25 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
150
g
Puff Pastry
rolled out on a floured surface to the thickness of a coin
CondimentsSauces
0.5
piece
Beef Stock Cube
Dairy
1
piece
Egg
free-range, beaten
10
g
Butter
a knob
Liquids
50
ml
Red Wine
Meat
1
piece
Duck Breast
excess fat trimmed and skin scored
OilsFats
15
ml
Olive Oil
Vegetables
25
g
Wild Mushrooms
such as chanterelles, carefully cleaned
1
piece
Shallot
finely sliced
2
handfuls
Spinach
wilted in a frying pan

Steps

  • 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.