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Duck breast fillet with mushrooms, thyme and rosemary

Number: 2 persons

Complexity: easy

Working time: 30 min

Total preparation: 30 min


    • 1 duck breast fillet

    • 1 container of (mixed) mushrooms

    • 2 shallots
      or 1 medium outing

    • 1 clove garlic

    • 2 tbsp rosemary

    • 1 tbsp thyme

    • 1 glass of red port

    Other supplies

    aluminum foil,

      Delicious autumnal dish.

      Mis en place

      Press the garlic.

      Finely chop the fresh thyme and rosemary

      Chop the shallots/onion

      Cut the mushrooms into pieces, determine the dimensions yourself!


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

      Place the pack on high heat and do not put any butter or oil in it.

      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 fry gently for about 8 to 10 minutes, I usually can't keep my hands off it and often move the meat around the pan.

      Turn the meat after 8 to 10 minutes and let it cook for another 4 to 6 minutes.

      Prepare aluminum foil and place it from the pan into the foil, allowing it to rest for 10 minutes.

      In the meantime you can make the sauce.

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

      So get started with the 4 tbsp duck fat; Place pan with fat over medium heat.

      Add the garlic and shallots and fry them gently.

      Deglaze fat with glass of port.

      Add the thyme, rosemary and stir well.

      Add the mushrooms.

      Let it simmer for a while.

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

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

      Try: mashed potatoes with gratinated cauliflower or green beans.


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