Pan-Roasted Duck Breast with Wild Mushrooms, Balsamic Brussels Sprouts, and Mushroom-Garum Delicata

Pan-Roasted Duck Breast

A slow start renders the skin before a brief oven finish cooks the meat evenly. Resting keeps the sliced breast juicy.

Ingredients

• 2–2½ lb skin-on boneless duck breasts, 4 small or 2 large
• 1½ tsp Diamond Crystal kosher salt, or approximately ¾ teaspoon fine salt
• ½ tsp freshly ground black pepper
• 1 tsp ghee

Instructions

1. Pat the duck dry. Score the skin in a shallow crosshatch without cutting into the flesh. Season with salt and pepper; if convenient, refrigerate uncovered overnight.
2. Heat the oven to 425°F. Spread the ghee in a thin film in a cold, heavy ovenproof skillet. Lay the breasts skin-side down without crowding; use two skillets if necessary.
3. Set over medium-low heat and cook for 12–18 minutes, pressing gently at first to establish contact. Pour off accumulated fat periodically into a heatproof container. The skin should become deeply golden and crisp rather than scorch.
4. Turn and cook the flesh side for 1 minute. Transfer the skillet to the oven for approximately 3–8 minutes, checking early with an instant-read thermometer. For rosy duck like the plated dish, remove at 130–135°F; thickness matters more than time.
5. Rest skin-side up for 10 minutes, loosely tented or uncovered. Slice across the grain into ⅓-inch slices just before serving. Reserve any resting juices for the mushrooms.

Notes

• Rosy duck is cooked below the USDA poultry recommendation of 165°F. For higher-risk diners, cook to 165°F.
• Strain and refrigerate the rendered duck fat for another use.

Wild Mushrooms with Shallot Pan Jus

Browning the mushrooms in batches develops their savory flavor without steaming them. A small amount of reduced stock and butter gives them enough gloss to dress the duck without hiding its crust.

Ingredients

• 1¼ lb mixed culinary mushrooms, such as chanterelles, oyster mushrooms, black trumpets, and shiitakes
• 1½ tbsp ghee
• 1 medium shallot, finely minced
• 1 tsp fresh thyme leaves
• ¼ cup dry white wine
• ½ cup unsalted chicken or duck stock
• 1 tbsp unsalted butter, cold
• 2 tbsp roughly chopped flat-leaf parsley
• 1 tsp lemon juice, plus more to taste
• to taste kosher salt and freshly ground black pepper

Instructions

1. Clean the mushrooms, trim tough stems, and dry thoroughly. Tear or cut into substantial bite-size pieces, keeping small mushrooms whole.
2. Heat a wide skillet over medium-high heat. Add half the ghee and half the mushrooms in a single layer. Leave undisturbed until browned underneath, then turn and cook until their released moisture evaporates. Transfer to a plate and repeat with the remaining ghee and mushrooms.
3. Lower the heat to medium. Return all the mushrooms to the skillet with the shallot and thyme. Season lightly with salt and pepper and cook for 2 minutes.
4. Add the wine and scrape up the browned bits. Reduce until nearly dry, then add the stock and simmer for 3–5 minutes, until only a shallow, lightly syrupy pool remains.
5. Add the duck resting juices, if available. Remove from the heat and swirl in the butter. Fold in the parsley and lemon juice, then adjust the seasoning. Serve immediately.

Notes

• If the jus reduces too far, loosen it with a tablespoon or two of stock. It should coat the mushrooms, not form a thick gravy.

Roasted Brussels Sprouts with Balsamic Vinegar

Roasting cut-side down builds deeply browned surfaces while the centers stay tender. Adding balsamic near the end keeps its acidity lively and limits scorching.

Ingredients

• 1½ lb Brussels sprouts, trimmed and halved
• 2 tbsp extra-virgin olive oil
• ¾ tsp Diamond Crystal kosher salt
• ¼ tsp freshly ground black pepper
• 1½ tbsp balsamic vinegar

Instructions

1. Heat the oven to 425°F. Dry the Brussels sprouts well and toss with the olive oil, salt, and pepper.
2. Arrange cut-side down on a rimmed baking sheet with room between the pieces. Roast for 20–25 minutes, until the undersides are dark brown and the centers are nearly tender.
3. Drizzle with 1 tablespoon balsamic vinegar, toss, and roast for another 3–5 minutes. Watch any loose leaves closely so they do not burn.
4. Taste and add the remaining ½ tablespoon vinegar as needed for a bright finish.

Roasted Delicata Squash with Mushroom Garum

Delicata's edible skin holds the thin crescents together as their edges caramelize. Mushroom garum adds savory depth without overwhelming the squash's sweetness.

Ingredients

• 2 medium delicata squash, approximately 2 pounds total
• 2 tbsp extra-virgin olive oil
• 2 tsp Noma Projects mushroom garum, plus more to taste
• ¼ tsp freshly ground black pepper
• to taste kosher salt, only if needed after adding garum

Instructions

1. Heat the oven to 425°F. Scrub the squash, halve lengthwise, and scoop out the seeds. Cut crosswise into ⅜-inch half-moons; leave the skin on.
2. Toss with the olive oil and pepper. Spread in a single layer on a rimmed baking sheet.
3. Roast for 15 minutes, then turn the pieces and roast for another 10–15 minutes, until tender with browned edges.
4. While hot, gently toss with 2 teaspoons mushroom garum. Taste before adding more garum or any salt, keeping the squash sweet and savory rather than aggressively salty.

Notes

• Check the garum's ingredient label if serving someone avoiding gluten; fermented mushroom seasonings can contain grain-derived ingredients.

Overall Timing / Workflow

Both vegetables roast at the same temperature, leaving the stovetop free for rendering duck and browning mushrooms. Finish the mushroom jus while the duck rests.

Instructions

1. 0:00 — Heat the oven to 425°F. Prepare the Brussels sprouts, squash, and mushrooms; score and season the duck if not done ahead.
2. 0:15 — Put the vegetables into the oven on separate sheets. Start the duck skin-side down on the stovetop.
3. 0:20 — Brown the mushrooms in a second skillet while monitoring the duck and pouring off excess fat.
4. 0:30 — Turn the squash and check the Brussels sprouts. Finish the duck briefly in the oven once its skin is crisp.
5. 0:35–0:45 — Remove each vegetable when ready. Finish the sprouts with balsamic and the squash with garum. Rest the duck for 10 minutes.
6. During the duck's rest, finish the mushroom jus. Slice the duck and serve on warmed plates.

Notes

• Keep the vegetable sheets uncrowded and rotate them between racks if browning unevenly. The whole meal takes approximately 60–65 minutes, with overlapping tasks.

Plating

Separate piles preserve the vegetables' distinct flavors, while mushrooms and a little jus connect directly with the duck.

Instructions

1. Fan the sliced duck across one side of each warmed plate, keeping some crisp skin exposed.
2. Spoon the mushrooms and a modest amount of jus over and around the duck.
3. Arrange Brussels sprouts alongside and stack the delicata half-moons in a separate loose pile. Serve immediately.

Leftover Path

Separate storage keeps the mushroom juices from softening the vegetables and duck skin. Gentle reheating limits further cooking of the duck.

Instructions

1. Refrigerate the duck, mushrooms with jus, and vegetables in separate shallow containers within 2 hours. Use within 3–4 days.
2. Reheat the vegetables in a 400°F oven until hot and browned again, approximately 10–15 minutes. Warm the mushrooms gently with a splash of stock or water.
3. For hot leftovers, reheat the duck covered in a low oven with a little stock until it reaches 165°F; it will no longer be rosy. Alternatively, serve the chilled duck thinly sliced over a salad, with the reheated vegetables alongside.