This Mushroom Duck is an unusual and spectacular way to prepare duck — rich, elegant, and perfect for special occasions.
The secret is simple: don’t overcook the duck. Gentle cooking keeps it juicy, while mushrooms, wine, prosciutto, herbs, and cream create a luxurious sauce.
✨ FREE FULL RECIPE BELOW
Servings: 4–6
Prep time: 15 min, Cook time: ~1 hour, Total time: ~1h15
Difficulty: Medium
Estimated cost: ~$28–35 USD
Gluten-free
🍽 Nutrition (Per Serving – Approx.)
Calories: ~620 kcal
Protein: ~42 g
Carbs: ~14 g
Fat: ~38 g
🧂 Ingredients
1 whole duck
4 sprigs tarragon
2 sprigs thyme
3 shallots
4 slices prosciutto, chopped
300 g mushrooms (shiitake recommended)
1 bottle red wine
1 glass cognac
4 tbsp sunflower oil
¼ cup heavy cream
Juice of ¼ lemon
1 egg yolk
1 tbsp sugar
Salt & pepper
👩🍳 Instructions
1. Prepare the duck
Brush the duck with oil. Stuff the cavity with thyme and tarragon.
Heat 2 tbsp sunflower oil in a large deep pan over high heat.
Brown the duck on all sides until golden.
Flambé with the cognac.
Season generously with salt and pepper.
Cover and cook on low heat for 45 minutes, flipping halfway.
Remove the duck and set aside.
2. Mushroom base
Add remaining oil to the pan.
Add mushrooms, shallots, chopped prosciutto, and sugar.
Cover and cook on low heat for 10 minutes.
3. Build the sauce
Add the bottle of wine, bring to a boil, and reduce by half.
In a bowl, mix lemon juice, salt, egg yolk, and heavy cream.
Pour gently into the mushroom mixture and stir until smooth.
4. Finish
Return duck to the pan.
Warm gently 2–3 minutes only (do not overcook).
Serve immediately with plenty of sauce.
What would you serve this with — potato gratin or mashed potatoes?
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