Grilled Duck in Mushroom Broth

date: October 25, 2012

Nutrition Information (per serving)

37 g
379 mg
20 g
15 g
6 g
90 mg

Mushroom Broth
2 tsp dried Porcini mushrooms
1½ Tbsp chopped button mushrooms
2 Tbsp chopped yellow onion
1 Tbsp diced carrot
2 tsp chopped celery
2 tsp chopped lemon grass
½ tsp black peppercorns
½ bay leaf
½ tsp minced garlic
2 cups chicken stock
½ tsp sherry vinegar
½ tsp low-sodium tamari sauce

4 4-oz duck breasts
1½ cups edamame kernels
¼ tsp sea salt
¼ tsp freshly ground black pepper
1 tsp extra virgin olive oil
1 cup Chanterelle mushrooms
1 cup oyster mushrooms
½ tsp sea salt
¼ tsp freshly ground black pepper
1 tsp extra virgin olive oil

  1. In a large saucepot, combine all ingredients for mushroom broth except sherry vinegar and tamari. Bring to a boil and then reduce heat and simmer for 1 hour. Remove from heat and strain. Stir in sherry vinegar and tamari.
  2. Preheat grill or broiler. Grill or broil duck breast for 3 to 5 minutes on each side, or until done.
  3. Preheat oven to 375F. Season edamame with salt, pepper and olive oil and roast on a baking sheet for 15 to 20 minutes, or until golden and slightly crispy.
  4. Heat a sauté pan over medium-high heat and sauté mushrooms in olive oil until tender. Season with salt and pepper.
  5. Serve 1 grilled duck breast with ⅓ cup mushroom broth, ⅓ cup roasted edamame and ½ cup sautéed mushrooms.


For the best flavor, our chefs recommend cooking the duck breast to medium-rare.

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