Duck Shredded

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

175 g shallot (s), (or small onions)
300 g mushrooms, small
2 piece (s) duck breast, (about 700 g in total)
1 teaspoon tomato paste
125 ml red wine, dry
375 ml water, (or 500 chicken broth instead red wine and water)
2 tablespoon sauce thickener, dark
Salt and pepper, black

Instructions

Peel the shallots. Clean and wash the mushrooms. Wash the duck breast and pat dry well. Peel off the skin and cut into small cubes. Cut the meat into approx. 1/2 cm thick slices.
Leave the duck skin crispy in a pan and remove. Skim the fat down to 3-4 tablespoons, heat the remaining fat. Fry the meat in portions while turning. Season with salt and pepper, remove. Fry the shallots and mushrooms in the frying fat. Season with salt and pepper. Stir in tomato paste and sweat. Deglaze with wine and water (or broth), bring to the boil. Let simmer for about 5 minutes. Put the meat in the pan and heat it up. Sprinkle in the sauce thickener and bring to the boil briefly. Season again with salt and pepper.
Serve the duck breast with the sauce and sprinkle with the duck skin. Broccoli and croquettes go well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.