French Onion Pan-Roasted Duck

Name: French Onion Pan-Roasted Duck
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European, French, Mediterranean
Ingredients: 2 medium yellow onions, sliced; 1 TBS butter or oil; 4 boneless duck breasts (with skin); 2 TBS cooking sherry; 4 oz white mushrooms, stemmed and sliced; 2 TBS minced garlic; 1 carton (32 oz) of vegetable stock; 2 fresh bay leaves; 1 sprig fresh thyme; 3 sprigs fresh rosemary; Salt and pepper

5 steps

Prep:10minCook:25min

Treat yourself to tender and savory pan-roasted duck breast with crispy, seared skin. Served on a bed of caramelized onions. Perfect for Valentine's Day or anniversaries--share this meal with the one you love!

Updated at: Thu, 17 Aug 2023 12:04:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories517.8 kcal (26%)

Total Fat36.5 g (52%)

Carbs7.8 g (3%)

Sugars4.4 g (5%)

Protein39.4 g (79%)

Sodium707.7 mg (35%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2yellow onions

medium, sliced

1 TBSbutter

or oil

4boneless duck breasts

with skin

2 TBScooking sherry

4 ozwhite mushrooms

stemmed and sliced

2 Tbsminced garlic

1 x 32 cartonvegetable stock

2fresh bay leaves

1 sprigfresh thyme

3 sprigsfresh rosemary

salt

pepper

Instructions

Step 1

Rinse (optional) duck breasts and pat dry. Season both sides with salt and pepper and set aside.

Step 2

Heat butter or oil in a skillet (cast iron recommended) over medium heat. Add sliced onions and cook until caramelized. Remove from skillet.

Step 3

Turn heat to high and sear each duck breast skin side down. Set aside after sear.

Step 4

Return heat to medium and deglaze skillet with the sherry. Add cooked onions, mushrooms, garlic, broth, and fresh herbs to skillet and bring to a simmer. Arrange duck in skillet with the skin side up.

Step 5

Cover with lid and cook for about 15 minutes or until internal temperature reaches no less than 125℉ (max 145℉). Stir occasionally while cooking to keep onion mixture from burning to the bottom of the skillet.