Dinner · French · 10 min
Pan-Seared Wild Duck Breast with Sautéed Fennel and King Oyster Mushrooms
- Calories
- 752
- Protein
- 77g
- Carbs
- 84g
- Fat
- 14g
Ingredients
- 319.4 g Duck, wild, breast, meat only, raw
- 89.6 g Saitaku Udon Noodles
- 124.3 g Fennel, bulb, raw
- 99.5 g Mushroom, king oyster
Method
- 01Score the skin of the duck breast in a cross-hatch pattern, being careful not to cut into the meat. Season generously with salt and black pepper.
- 02Place the duck skin-side down in a cold pan. Turn the heat to medium-low and render the fat slowly until the skin is deeply golden and crackles when tapped, about 8-10 minutes. Flip and sear the other side for 2-3 minutes for medium-rare. Rest for 5 minutes before slicing.
- 03While the duck rests, slice the fennel bulb and king oyster mushrooms. In the same pan, sauté them in a teaspoon of rendered duck fat over medium heat until tender and caramelized, about 6 minutes.
- 04Meanwhile, cook the udon noodles according to package instructions until tender. Drain well.
- 05Toss the cooked noodles with the sautéed vegetables, adding a splash of lemon juice and a pinch of red pepper flakes for brightness.
- 06Plate the noodles and vegetables, top with the sliced duck breast, and garnish with fresh herbs. Serve immediately.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
