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Duck breast with mushrooms and English peas

I cooked this dish for my husband’s birthday.  It uses ideas from two previous recipes: Duck breast with lavender and honey, and English peas purée with mint and Bulgarian feta.

serves: 4        difficulty: easy      prep time: 15 min


For the duck breasts

For the English pea puree

For the mushrooms


To prepare the duck you can use the interactions  from the Duck breast with lavender and honey post. However, since I published it, I have switched the order of how I prepare it: I first cook it in the sous-vide and then sear it once it is out of the sous-vide.  Here is the quick version:

score the duck breasts

Season them with salt and pepper on the meat side.

Drizzle 1-2 tbs honey on each breast, and spread the lavender.

Vacuum seal, and cook in the sous-vide at 132 degrees Fahrenheit.  Once cooked,  sear the breasts skin side down.

Rest the duck breast for 5 min before slicing.

To prepare the English peas puree follow the instructions from English peas purée with mint and Bulgarian fetaHowever, you need to make to modifications:

There are two separate mushroom preparations to make:

Slice the biggest trumpets in two lengthwise. Score them diagonally.

Pre-heat the oven to 400 degrees Fahrenheit.  Place the scored trumpets scored side down in a roasting pan with the olive oil.  Season them with salt and pepper.

Roast the mushrooms until tender – about 20 min. Take them out of the oven, and flip them scored sire up. Roast for another 10 min.

When they are done, they should look something like this.

Next you will prepare the rest of the mushrooms.  Cut the bigger ones in 1 inch pieces. Heat a sauté pan, and add the olive oil.  Mince the garlic.  Once the oil shimmers, add the mushrooms and the minced garlic.  Cover and saute until the mushrooms are caramelized and tender, about 20-30 min. If needed, add some water.  Once the mushrooms are cooked, add the Marsala wine and cook until it evaporates.

Remove from the heat.

To assemble the dish:

The finished plate should look like this:

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