Duck breast fillet with mushrooms, thyme and rosemary

Misplaced

Press the garlic.

Finely chop the fresh thyme and rosemary

Chop the shallots/onion

Cut the mushrooms into pieces, determine the dimensions yourself!

Preparation

Make cuts in the fat edge of the duck fillet to create a diamond pattern. This prevents warping.

Place the pack on high heat, do not add butter or oil.

When the pan is hot, turn the heat to medium high and place the duck fillet on the fat edge of the pan.

Let it cook quietly for about 8 to 10 minutes, I usually can't keep my hands off it and move the meat around the pan quite a bit.

After 8 to 10 minutes, turn the meat over and cook for another 4 to 6 minutes.

Prepare aluminum foil and place it from the pan in the foil, let it rest for 10 minutes.

In the meantime, you can make the sauce.

Remove fat from pan, leaving about 4 tbsp for the sauce.

So get started with the 4 tbsp duck fat; place the pan with fat on medium heat.

Add the garlic and shallots and fry gently.

Deglaze fat with a glass of port.

Add the thyme, rosemary and stir well.

Add the mushrooms.

Let it simmer for a while.

Carve the meat, divide over 2 plates and pour the sauce over it! delicious.

My wife would say that she misses something.....vegetables......

Try it with: mashed potatoes with gratinated cauliflower or green beans.