Duck with Mushroom and Red Wine Jus

Cook time 30 minutes
Servings 4-6


1 Whole Duck, segment the carcass into pieces



Extra Virgin Olive Oil

Red wine Jus

1 celery, chopped

1 red onion, diced

50g button mushroom (optional)

3 cm ginger, chopped

Extra Virgin Olive oil

1 tbsp light soy sauce

1 cup red wine

50g unsalted butter

Sauteed mushroom

100g mixed mushroom (King Oyster, small oyster, oyster and enoki mushrooms)

20g Shallots finely chopped

10g parsley finely chopped

10g chives finely chopped

20g olive oil or unsalted butter


French shallots, halved

Duck with Mushroom and Red Wine Jus


Preheat the oven to 180°C.

In a hot pan, brown the duck carcass segment, with a little extra virgin olive oil. Once the duck bones are browned add the red onion, celery and ginger. After a few minutes of cooking, deglaze the pan with a little water followed by the red wine. Reduce by ⅔ then strain into a small pot. Bring to the boil, add soy sauce and slowly incorporate the cold butter, whisking the jus.

Add extra virgin olive oil and chopped mushrooms to a hot pan. Add salt and pepper, and toss through the chopped herbs.

In another hot pan with a little extra virgin olive oil, place the shallots cut side down to brown.

Score the duck breast skin, season with salt and pepper and place into a cold pan, skin side down to render the fat slowly. Turn on the heat to medium and render for 3-4 minutes. Once it is browned flip the breast over for about 30 seconds to seal the fillet. Turn the breasts to skin-side down again and finish in the oven at 180°C for 6-7 minutes. Rest on a plate for half the cooking time.

Place the mushrooms on the plate, sliced duck breast on top, followed by the sauce and scattered shallots around the plate.