Duck breast with mushrooms

magret de canard aux champignons
For 2 people
Preparation time : 20
Cooking time : 15


  • 1 fresh duck breast Ernest Soulard
  • 500g of fresh mushrooms
  • salt pepper



  1. Preheat oven to 180 ° C
  2. Using a kitchen knife, cut the fat portion of the breast into braces
  3. In the pan, brown the skin side of the breast on high heat and cook at 180 ° C for 15 minutes
  4. Salt, pepper and keep warm
  5. In the same pan, after removing the excess fat with a spoon, sauté mushrooms over high heat
  6. Cut the duck breast into thin slices and place on the mushrooms

Chef Michaël Petit's tip

To obtain tender meat, let stand 15 minutes out of the oven covered with aluminum foil before serving.