Seared Duck Breast in Brandy Cream Sauce
Seared duck breast in brandy cream sauce is a quick yet elegant dish. The duck cooks to tender perfection with a crispy skin, while a rich brandy cream sauce adds deep, savory flavor. Perfect for weeknight dinners or special occasions.
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Ingredients
- 4 6-8 oz Duck breasts
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1/2 pound Mushrooms, sliced
- 3 cloves Garlic, minced
- 1/3 cup Brandy
- 1/4 cup Maple syrup
- 1/2 cup Chicken broth
- 3/4 cup Heavy cream
Instructions
- Slice the fat on the duck breast crosswise and season with salt and pepper.
- Place the duck breasts skin side down in a cold cast iron skillet.
- Turn on the heat to medium high and sear until the skin becomes crispy and golden brown.
- Turn the breasts to the meat side and continue to sear for 3-4 minutes.
- Remove the duck breasts to a clean plate and cover.
- Turn down the heat to medium and sauté the mushrooms in the duck fat for 8-10 minutes. Add the garlic and sauté for an additional minute.
- Deglaze the pan with the brandy, scraping any brown bits from the bottom of the pan.
- Add the maple syrup, chicken broth and heavy cream to the skillet. Simmer until reduced by half.
- Return the duck breast to the skillet to rewarm and spoon the sauce over the top.
- Remove from the heat and serve.
Nutrition
Serving: 1duck breastCalories: 615kcal
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