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Perfectly Seared Duck Breast with Cipollini Onions and Mushroom Green Beans Recipe

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★★★★★

4.5 from 63 reviews

This perfect seared duck breast recipe pairs succulent, crispy-skinned duck with sweet cipollini onions, earthy cremini mushrooms, and fresh green beans, all served alongside a creamy garlic-paprika sweet potato mash. The combination of textures and flavors creates an elegant yet approachable main dish ideal for a special dinner or gourmet weeknight meal.

Ingredients

Scale

Duck Breast

  • 1 magret duck breast
  • Salt and pepper to taste

Vegetables

  • 10 ounces cipollini onions (skins on)
  • 12 ounces cremini mushrooms (trimmed and thinly sliced)
  • 10 ounces French cut green beans (fresh or frozen, thawed if frozen)
  • 4 garlic cloves (peeled and thinly sliced)
  • 1 tablespoon butter (optional)
  • 1 teaspoon dry thyme
  • 1 teaspoon dry parsley
  • Salt and pepper to taste

Sweet Potato Mash

  • 2 sweet potatoes (or 1 sweet potato and 4 small Yukon gold potatoes), peeled and cubed
  • 2 tablespoons butter
  • 1/2 cup whole milk (plus more if needed)
  • 2 tablespoons sour cream
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • Salt and pepper to taste

Instructions

  1. Prepare the Cipollini Onions and Potatoes: Bring a medium pot of water to a boil. Add the cipollini onions with their skins on and boil for 3 minutes. Use a slotted spoon to transfer the onions to a bowl and let them cool for a few minutes while keeping the water boiling.
  2. Cook the Potatoes: Add the peeled and cubed potatoes to the boiling water and cook for 15–20 minutes, or until fork-tender.
  3. Peel the Onions: Once the cipollini onions are cool enough to handle, carefully peel off one layer by cutting a small sliver off the bottom and pulling the top layer away. Set peeled onions aside.
  4. Prepare the Sweet Potato Mash: Turn off the heat, drain the potatoes in a colander, and return them to the pot. Let them dry off using the residual heat on the stove.
  5. Mix the Mash Ingredients: Add the butter, milk, sour cream, garlic powder, and paprika to the potatoes. Use a hand mixer to blend until smooth and creamy, adding more milk if needed. Season with salt, pepper, and additional garlic powder or paprika if desired. Keep warm.
  6. Score the Duck Skin: Pat the duck breast dry. Using a sharp paring knife, score the skin at a 45-degree angle in 1/8-inch increments across the entire skin surface without cutting into the meat.
  7. Cook the Duck Skin Side Down: Place a skillet on the stove, put the duck breast skin-side down, and set heat to low. Cook for 7 minutes to render the fat.
  8. Increase Heat to Medium: Continue cooking skin-side down for another 6–8 minutes until the skin is golden brown and crispy, adjusting heat as needed to avoid burning.
  9. Flip and Cook the Duck: Flip the duck and cook on medium heat for 5–10 minutes until the internal temperature reaches approximately 120ºF for medium-rare. Avoid piercing through the skin for temperature checks; insert the thermometer into the flesh.
  10. Rest the Duck: Transfer the duck breast to a plate, cover tightly with foil, and set aside to rest.
  11. Sauté the Vegetables: Drain all but 1 tablespoon of duck fat from the skillet. If desired, melt 1 tablespoon of butter into the fat over medium-high heat.
  12. Cook the Onions and Mushrooms: Add the peeled cipollini onions and sliced mushrooms to the skillet. Cook for about 10 minutes, stirring frequently, until mushrooms are browned and onions have golden tops and bottoms. Season with salt, pepper, thyme, and parsley.
  13. Add Green Beans and Garlic: Stir in green beans and sliced garlic. Cook an additional 3–4 minutes until the green beans are tender-crisp and bright green. Turn off heat.
  14. Plate and Serve: Spoon the sweet potato mash onto half of each plate and spread with the back of a spoon. Pile the cooked mushrooms, cipollini onions, and green beans on top. Thinly slice the duck breast and fan it over the vegetables. Serve immediately and enjoy!

Notes

  • Scoring the duck skin properly is essential for rendering the fat and achieving a crispy crust.
  • Use a meat thermometer for accurate doneness; duck is best served medium-rare to medium.
  • If using frozen green beans, thaw fully before cooking to ensure even reheating.
  • Butter in the vegetable sauté adds richness but can be omitted for a leaner dish.
  • The sweet potato mash can be made ahead and kept warm before serving.

Keywords: duck breast recipe, cipollini onions, cremini mushrooms, sweet potato mash, stovetop cooking, crispy duck skin, elegant dinner recipe

Find it online: https://kochenmitviktoria.com/perfectly-seared-duck-breast-with-cipollini-onions-and-mushroom-green-beans-recipe/