Duck Frites with Mushroom Pan Sauce & Arugula Salad
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Duck Frites

with Mushroom Pan Sauce & Arugula Salad

50 MIN
+$11.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Our rich, crispy-skin duck breasts and mushroom pan sauce find perfect balance in sides of seasoned oven fries (tossed in reserved duck fat) and a refreshing arugula salad.

INGREDIENT IN FOCUS
Mushroom duxelles, a classic French preparation, is a robust mix of finely chopped mushrooms and onions cooked down with butter and deglazed with wine. It’s an easy way to add deep, earthy mushroom flavor to any dish.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Duck Frites with Mushroom Pan Sauce & Arugula Salad
Title
  • 4 Skin-On Duck Breasts
  • 4 oz Arugula
  • 1¼ lbs Potatoes
  • 1 Shallot
  • 1 Tbsp Dijon Mustard
  • ⅓ cup Mushroom Duxelles
  • 1 bunch Thyme
  • ¼ cup Mayonnaise
  • 1 clove Garlic
  • 6 oz Radishes
  • 2 tsps Honey
  • 2 Tbsps Red Wine Vinegar
  • ¼ cup Grated Parmesan Cheese
  • 1½ Tbsps Dried Tart Cherries
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ cup Sliced Roasted Almonds
  • 1 bunch Parsley
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/2-inch-thick planks, then cut lengthwise into 1/2-inch-thick sticks. Halve the radishes lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Pick the thyme leaves off the stems. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the parsley leaves and stems. In a large bowl, whisk together the honey, vinegar, and a drizzle of olive oil; add half the sliced shallot (you will have extra). Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the mushroom duxelles, thyme leaves, mustard, and 1/2 cup of water. In a separate bowl, combine the mayonnaise and as much of the garlic paste as you’d like.

Make the fries
2 Make the fries

Line a sheet pan with foil. Place the potato sticks on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl.

Cook the duck
3 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a large pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.

Make the pan sauce
4 Make the pan sauce

To the same pan, add the mushroom sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the salad
5 Make the salad

To the bowl of marinated shallot, add the arugula, sliced radishes, almonds, and cherries. Season with salt and pepper; toss to combine.

Finish the fries & serve your dish
6 Finish the fries & serve your dish

To the bowl of fries, add 2 tablespoons of the reserved duck fat (you may have extra). Toss to coat. Taste, then season with salt and pepper if desired. Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the pan sauce topped with the sliced duck (skin side up). Serve the finished fries, garlic mayo, and salad on the side. Garnish the duck with the chopped parsley. Garnish the salad with the parmesan. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1/2-inch-thick planks, then cut lengthwise into 1/2-inch-thick sticks. Halve the radishes lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Pick the thyme leaves off the stems. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the parsley leaves and stems. In a large bowl, whisk together the honey, vinegar, and a drizzle of olive oil; add half the sliced shallot (you will have extra). Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. In a separate bowl, combine the mushroom duxelles, thyme leaves, mustard, and 1/2 cup of water. In a separate bowl, combine the mayonnaise and as much of the garlic paste as you’d like.

2 Make the fries

Line a sheet pan with foil. Place the potato sticks on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl.

Make the fries
Cook the duck
3 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a large pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.

4 Make the pan sauce

To the same pan, add the mushroom sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the pan sauce
Make the salad
5 Make the salad

To the bowl of marinated shallot, add the arugula, sliced radishes, almonds, and cherries. Season with salt and pepper; toss to combine.

6 Finish the fries & serve your dish

To the bowl of fries, add 2 tablespoons of the reserved duck fat (you may have extra). Toss to coat. Taste, then season with salt and pepper if desired. Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the pan sauce topped with the sliced duck (skin side up). Serve the finished fries, garlic mayo, and salad on the side. Garnish the duck with the chopped parsley. Garnish the salad with the parmesan. Enjoy!

Finish the fries & serve your dish
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