Duxelles-Stuffed Duck Breasts

This French-style blend of herbs, onions, and mushrooms will amp up the richness of your duck dinners

BY BRAD FENSON

Duxelles, a classic French condiment or spread, are made from finely chopped mushrooms, onions, and fresh herbs sautéed until perfectly soft and spreadable. They enhance sauces, stuffings, and garnishes with deep, savory flavors. For an extra layer of richness, mix in a creamy, French herb-infused cheese, then spoon or pipe the mixture into a duck breast for added moisture and depth. Experiment with your favorite herbs and cheese varieties to fine-tune the recipe to your taste.

Ingredients

• 6 duck breasts, skin on or skinless
• 2 tablespoons butter
• 1 tablespoon oil
• 1 medium onion, minced
• 1/2 pound mushrooms, minced
• Salt and pepper to taste
• 1/2 cup sherry or white wine
• 12 fresh stems of flat-leaved Italian parsley, chopped
• 2 sprigs fresh thyme or rosemary (optional)
• 3 ounces gournay-style cheese, such as ‘Boursin Garlic and Fine Herbs’

 

1. In a large frying pan over medium heat, melt the butter, then swirl in the oil. Toss in the onion and sauté for about 3 minutes until softened. Add the mushrooms and cook for another 3 minutes, stirring occasionally.
   
   
2. Season the onions and mushrooms with salt and pepper, then pour in the white wine. Let it simmer until the liquid reduces and thickens into a rich sauce.
   
   
3. Stir in the chopped parsley and cheese, blending everything together until warmed through—this is your duxelles.
   
   
4. Using a long-bladed boning knife, cut a pocket into the duck breast from the thickest end. Be careful not to slice through the sides or Duxelles-Stuffed Duck Breasts 6 duck breasts, skin on or skinless 2 tablespoons butter 1 tablespoon oil 1 medium onion, minced ½ pound mushrooms, minced Salt and pepper to taste ½ cup sherry or white wine 12 fresh stems of flat-leaved Italian parsley, chopped 2 sprigs fresh thyme or rosemary (optional) 3 ounces gournay-style cheese, such as ‘Boursin Garlic and Fine Herbs’ Brad Fenson hopes the duxelles fly over Ardrossan, Alberta. bottom. Spoon or pipe the duxelles into the pocket, packing it in well.
   
   
5. Season the duck with salt and pepper.
   
   
6. For skin-on breasts: Use a sharp knife to score the skin every ¼ inch, being mindful not to cut into the meat. Place the breast skin-side down in a dry frying pan over medium-high heat. Let the fat render and the skin crisp up for about 4 minutes. Flip and sear the meat side in the duck fat for 2 minutes. Remove from heat and let rest under foil for 5 minutes. For skinless breasts: Heat a little oil and butter in the pan until sizzling. Sear the duck for about 3 minutes per side for a perfect medium-rare.
   
   
7. Serve and enjoy!