Wild Mushrooms And Duck Recipe

Score and season duck

Pat duck breasts dry with paper towel. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat. Season both sides with kosher salt and black pepper.

Marinate

In a small bowl whisk together pomegranate molasses, honey and red wine. Brush half of the mixture onto the duck skin side and let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Reserve remaining glaze for basting and finishing.

Render skin

Place a heavy skillet (preferably ovenproof) over medium-low heat. Place duck breasts skin-side down without oil. Cook gently 8–12 minutes, pressing occasionally and allowing fat to render until the skin is deeply golden and crisp. Flip and sear the meat side 1–2 minutes. Remove from pan and let rest on a tray skin-side up while you prepare filling and pastry. Reserve 1–2 tbs duck fat in pan for mushrooms.

Prepare mushrooms

Clean mushrooms by brushing or wiping with a damp cloth; slice larger mushrooms into 1/4–1/2 inch slices so pieces are uniform.

Sauté

Heat the reserved duck fat and 2 tbs unsalted butter in the skillet over medium-high heat. Add shallot and sauté 1–2 minutes until translucent. Add garlic and cook 30 seconds. Add mushrooms in a single layer if possible and allow them to brown without stirring for 2–3 minutes, then stir and continue until most moisture has evaporated and mushrooms are caramelized (about 6–8 minutes total).

Deglaze & finish

Lower heat to medium, add dry white wine to deglaze, scraping up any browned bits. Cook until wine is nearly evaporated (about 1–2 minutes). Stir in cream, thyme, parsley, salt and pepper. Cook 1 minute to bind. Transfer mixture to a bowl to cool slightly; adjust seasoning to taste.

Preheat & prepare pastry

Preheat oven to 200°C / 400°F (conventional) or 180°C / 350°F (fan). Lightly dust work surface with flour and roll each puff pastry sheet to smooth seams if necessary. Beat the egg with cold water to make egg wash.

Assemble

On one pastry sheet, cut two roughly rectangular pieces large enough to fully encase each duck breast with room for a seam (about 15 x 10 cm / 6 x 4 in). Place a thin layer (2–3 tbs) of cooled mushroom filling in the center, leaving a 1–1.5 cm border. Place a rested duck breast (skin-side up) on top of the mushrooms. Brush the pastry borders with egg wash, then place the second pastry piece over the duck. Press edges to seal, crimp with a fork and trim any excess. Repeat for second duck. Transfer parcels seam-side down to a parchment-lined baking sheet. Brush tops with egg wash and lightly score the top for decoration; cut a small vent hole to release steam.

Bake

Bake in preheated oven for 18–25 minutes until pastry is deep golden and internal temperature of duck reaches 58–60°C (136–140°F) for medium-rare; longer if you prefer more doneness. Remove from oven and rest 5 minutes before glazing and serving.

Make glaze

While parcels bake, combine pomegranate juice, brown sugar and vinegar in a small saucepan. Bring to a gentle simmer over medium heat and reduce until slightly thickened and syrupy, about 8–12 minutes. The glaze should coat the back of a spoon. Off heat, whisk in cold diced butter a few pieces at a time to give shine and slightly thicken the sauce. Taste and adjust seasoning.

Glaze & rest

Brush reserved pomegranate-red wine marinade lightly over the baked pastry parcels, then spoon or brush the warm pomegranate glaze over the top for a glossy finish. Let rest 3–5 minutes.

Plate

Transfer parcels to plates or a board. Sprinkle pomegranate seeds and microgreens around or on top for color and brightness. Slice in half crosswise to reveal the duck and mushroom layers when serving.