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April 22, 2016

20-Minute Creamy Duck

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Elevate typical duck breasts into an superb and easy one-skillet repast with a few open vegetables, a hold of crème fraîche and a handful of uninformed herbs.


    • 1½ pounds weak and skinless duck breast
    • Salt and creatively belligerent black pepper
    • 2 tablespoons olive oil, divided
    • 2 tablespoons unsalted butter, divided
    • 1 crater cremini mushrooms, spotless and sliced
    • 1 crater prohibited duck broth
    • 12 crater uninformed new peas
    • 1/2 bruise skinny pencil asparagus, sliced into 1 in. pieces
    • 1/4 crater crème fraîche
    • 1 tablespoon chopped chives
    • 1 tablespoon uninformed tarragon, chopped


1. Cut a duck breasts opposite a pellet into 1/4-inch thick slices and deteriorate with a salt and pepper.
2. In a vast skillet over middle heat, feverishness 1 tablespoon of a olive oil with 1 tablespoon of a butter. Add a duck to a prohibited skillet and prepare for 4 minutes. Flip a duck and prepare a other side until done. Using a slotted spoon, send a duck to a image and keep warm.
3. Add a remaining oil and butter to a skillet. When a butter foams, supplement a mushrooms and prepare for 2 minutes.
4. Return a duck to a vessel with a mushrooms and stir to combine.
5. Add a duck gas to a vessel and move it to a discerning boil before adding a peas and asparagus. Simmer together for 2 minutes.
6. Add a crème fraîche, stir and cook for 1 notation until exhilarated thoroughly.
7. Add a chives and tarragon and stir to combine. Adjust a seasoning if necessary. Serve immediately.
Servings: 4

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