Duck was my mom’s favourite food, so every time I get to make it, countless great memories come back to me as I cook. One of my favourites is how she would always wait until my dad was on a business trip to defrost and grill her duck breasts so she wouldn’t have to share! Diabolical genius! I miss her all the time, and I hope she’d be proud of this one. The mustard cream sauce paired really well with the gamy richness of the duck breast…even better than we thought it would!
We served this over Mashed Carnival Squash with Sauteed Winter Chanterelles that we foraged on our hike that day and a side salad. This duck would also be great served over a mound of long grain wild rice or mashed potatoes and steamed veggies.
As a sidenote, keep your rendered duck fat for future dishes! We used that instead of butter when we made our Crispy Garlic Pork Cutlets!
Time: 25 Minutes
- Duck Breast (one is good for two servings)
- 1 Tablespoon Butter
- 1 Tablespoon Flour
- 1 Tablespoon (or more if you prefer) Whole Grain Mustard
- 1/3 Cup Milk
- Give your duck breast a quick salt sprinkle on the flesh side.
- Flip, and cut cross hatches in the skin deep enough to go through the skin but not to cut the meat. This will allow the fat to render.
- Heat a pan over medium heat for a few minutes, and when it’s hot, place your duck breast skin side down. Cover your pan, and cook for about 6-7 minutes. The cover will allow for more even cooking and completely remove the mess that the rendered fat can make.
- Remove your duck from the pan, and set aside. Pour your rendered duck fat out into a container (save for another day to use instead of butter or oil). Then, turn the heat to low, and place your duck breast back into your pan skin side (should be crispy and golden brown) up.
- Cover, and cook for another 5 minutes. We like to serve our duck at around 145-150 degrees F (especially since our duck was domestic), but if you prefer to be safe, USDA suggests an internal cooked temperature of 170 degrees F. When your duck hits your desired temperature level, you’re done!
- When your duck hits your desired temperature level, remove it from your pan, and set aside for about 5 minutes before slicing.
- As your duck sits on the cutting board, melt your butter in a sauce pan, and then whisk in your flour to combine. Allow to cook for a minute or two over low heat. Then, whisk in your milk and mustard, and allow your sauce to thicken. Add more milk as necessary to achieve your desired consistency.
- Plate, devour, and enjoy!