Magret de canard aux champignons et à la Saison

Duck breast in mushroom sauce

Special recipe with Silly Saison
French cuisine / Season : throughout the year
Category : Main course, Poultry


Serves 4:
40cl Saison de Silly

4 duck breast fillets
500 g white mushrooms

1 onion

3 teaspoons green peppercorns

2 tablespoons sour cream



1 / Pour the beer into a dish. Add the duck breast fillets and marinate for 4 hours.

2 / Rinse the mushrooms under running water and allow to drain. Peel and dice the onion. Drain the duck fillets and set apart.

3 / Pour the marinade into a saucepan, heat up with the diced onion at a high temperature. Season with salt, add the mustard and the sour cream. When the sauce is creamy remove from the heat but keep warm.

4 / Fry the duck breast with its skin-side down for 5 minutes at high temperature. Remove the fat from the pan from time to time. Turn the duck and fry for another 5 minutes. The meat should still be pink.

5 / Remove the skin from the duck fillets, separate and arrange them on the plate. Pour over the mushroom sauce. Serve with potatoes sprinkled with parsley and a green salad.

This recipe with Saison de Silly was created by Nicole Darchambeau.
Serve with a Saison de Silly chilled between 4 and 9°C.