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RECIPE: Pan-Roasted Duck Breast with Wild Mushrooms and Jacobsen Black Garlic Salt

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Pan Roasted Duck Breast with Wild Mushrooms with Jacobsen Black Garlic Salt

A flavor bomb of sweetness matched with savory notes of caramelized garlic, our Black Garlic Salt enriches the earthy flavors of sautéed mushrooms, adds unexpected depth to a classic tomato salad, and enlivens any preparation of duck - including the delicious recipe below.

Serves 4‐6


2 ea 12 oz duck breasts

1 1⁄2 tsp pure kosher salt

1 c black cherry juice

1⁄2 tsp cracked black pepper

4 cloves garlic, thinly sliced

1 tsp grated ginger

2 Tbsp balsamic vinegar

1 # assorted wild mushrooms‐ morels, chanterelles, hedgehogs, oyster, or whatever

is available.

3 Tbsp quality olive oil

1 tsp Jacobsen Pure Kosher Sea Salt

1 Tbsp fresh sage, minced

4 c cooked wild rice

Jacobsen Black Garlic Salt


  • Season the duck breasts with salt and let them sit at room temperature for 20 minutes to take the chill off of them.
  • Score a cross‐hatch pattern on the skin side. 
  • Meanwhile bring the cherry juice, black pepper, garlic, ginger, and balsamic to a boil. 
  • Turn the heat down to simmer and reduce the liquid to about a 1⁄4 the amount, a thin syrup. Strain and reserve.
  • Preheat the oven to 425 F. Heat an oven proof skillet to medium high heat. 
  • Carefully add the duck breasts, fat side down, and cook for about 6 minutes until it’s golden brown and most of the fat has rendered.
  • Flip the breasts over and put the pan in the oven for about another 6 minutes until the breasts are medium rare. 
  • Remove from pan and let the duck rest. Save the duck fat
  • Toss the mushrooms with the olive oil, salt, any remaining duck fat from the pan, and sage.
  • Roast in the 425 F oven until they are golden brown and any liquid has evaporated, about 15‐20 min.
  • Slice the duck breasts, drizzle with the cherry balsamic reduction, and finish with Jacobsen Black Garlic Salt.
  • Serve with the sage roasted mushrooms and wild rice.




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