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Sauteed Duck Breasts with Wild Mushrooms

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This pan-seared duck breast with wild mushrooms is an elegant choice for those seeking a sophisticated yet diabetes-friendly main course. By scoring the skin and rendering the fat, you achieve a beautifully crisp texture that contrasts perfectly with the tender, medium-rare meat. The earthy mixture of oyster, shiitake, and portobello mushrooms provides a rich, savoury depth that elevates the dish without the need for heavy, sugary sauces.

Ideal for a weekend dinner or a special occasion, this high-protein recipe focuses on high-quality ingredients and simple techniques. The addition of a dry red wine reduction adds a touch of acidity and complexity, cutting through the richness of the duck. Serve alongside steamed seasonal greens or roasted root vegetables for a balanced, homemade meal that is both healthy and satisfying.

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Ingredients for Sauteed Duck Breasts with Wild Mushrooms

  • 110g boneless duck breast halves with skin

  • 2 tablespoons olive oil

  • 575g assorted wild mushrooms (such as oyster, portobello with gills scraped out, and stemmed shiitake), sliced (about 1025g )

  • 240ml thinly sliced shallots

  • 1/2 cup dry red wine

  • 1 tablespoon chopped fresh parsley

How to make Sauteed Duck Breasts with Wild Mushrooms

Preheat oven to 149°C. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.

Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.

Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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