Duck breast with caramelized onions and mushroom chips

Name: Duck breast with caramelized onions and mushroom chips
Ingredients: 1 duck breast (300 g); 1/2 teaspoon sea salt; 1/4 teaspoon ground pepper; 2 tablespoons duck fat; 3 medium onions (150 g each); 2 tablespoons sugar; 2 tablespoons balsamic vinegar; 1/4 teaspoon sea salt; 1/8 teaspoon ground pepper; 300 g button mushrooms (caps only); 1 teaspoon duck fat; 1/4 teaspoon sea salt; 1/8 teaspoon ground pepper

Meat - Duck breast with caramelized onions and mushroom chips by Lili H. - Recipia

Duck breast with caramelized onions and mushroom chips is served warm, with crisp, browned skin and a sweet-and-sour topping. The meat stays tender, while thin slices of button mushroom dry out in the ActiFry, with crisp edges and soft, glossy onions alongside. I serve the onions separately so they don't sit on the skin. Prep: 15 minutes. Cook: 54 minutes. Rest: 5 minutes. Total time: 74 minutes. Serves: 2. Approximately 700 kcal and 34 g protein per serving.

Ingredients

For the duck breast

1 duck breast (300 g)
1/2 teaspoon sea salt
1/4 teaspoon ground pepper

For the caramelized onions

2 tablespoons duck fat
3 medium onions (150 g each)
2 tablespoons sugar
2 tablespoons balsamic vinegar
1/4 teaspoon sea salt
1/8 teaspoon ground pepper

For the mushroom chips

300 g button mushrooms (caps only)
1 teaspoon duck fat
1/4 teaspoon sea salt
1/8 teaspoon ground pepper

Preparation

1. Pat the duck breast dry with paper towels. Score the skin and fat layer without cutting into the meat. 2. Heat an oven-safe pan well. Place the breast skin-side down and cook over low heat for 7 minutes, pressing it down constantly with a wooden spoon. Pour off the fat into a container from time to time and heat the oven to 180°C. 3. Sprinkle the breast with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the pan in the oven with the breast still skin-side down for 3 minutes, turn it over and leave it for 5 minutes, then turn it skin-side down again for another 3 minutes. The skin should be browned. 4. Transfer the breast to a cutting board and let it rest for 5 minutes before serving. 5. In a separate pan, heat 2 tablespoons duck fat for 1 minute. Add the onion cut into julienne strips and 1/4 teaspoon salt; cook for 5 minutes, until softened. Add the sugar and balsamic vinegar, stir often and cook for another 5 minutes, until the onion is golden and the mixture is slightly syrupy. 6. Use only the mushroom caps and slice them thinly. Put them in the ActiFry with 1 teaspoon duck fat, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 25 minutes, until the slices are dry and crisp.

Notes

The dish keeps in the fridge in a covered container for up to 3 days; the breast dries out easily when reheated, so warm it only until heated through. Mashed potatoes make a good side, and the onions are served separately so the skin stays exposed to the air. For more people, I double the onions and mushrooms, and brown the breasts one at a time without crowding the pan. A breast much smaller than about 300 g may cook faster; check it during the last few minutes in the oven. The mushrooms need to be dried well after cleaning; any moisture left on them will soften them, especially if the slices are different thicknesses. The ActiFry moves the mushrooms around in the bowl as they cook, which helps the slices dry evenly. The rendered fat can be saved for potatoes; strain it while it is still liquid, before it cools. The onions can be made a little ahead and warmed over low heat; the fat in them solidifies when cold, then melts again.