Crispy Duck Breast with Grilled Thyme-Seasoned Oyster Mushrooms,

Grapes, Walnuts and Goat’s Milk-Cheese

1 hour 40 minute
Instead of oyster mushrooms, you can choose boletes or chanterelles.


Half the duck breast, score the skin, sprinkle pepper over it, and rub it with marjoram and roughly chopped rosemary massaging the spices into the skin, than place it into a bowl. Pour oil over it to cover the meat, cover or wrap it up, and place it into the fridge and allow it to ripen for 2-3 days. Turn it once or twice meanwhile.

Let it drip a bit, then sear it on every side in a frying pan on high heat. Mildly salt the meat side, then place the duck in a roasting tin skin side up and roast it in the oven on a heat of 200ºC for 16-18 minutes.

Slice the mushrooms, sauté them with olive oil, sprinkle salt, pepper and chopped thyme over them. Wash, half and seed the grapes. Toast the walnut kernels a bit, then toss them with the mushrooms and the grapes. When serving, drizzle small goat’s cheese-milk cubes on top. Place the goose breast slices next to it.


Serves 4
Cooks in 1H 40M
Nutrition per serving: 752 kcal

Phase photo

Serves 4 persons
  • breast of 1 large roaster duckling
  • 1 tsp ground black pepper
  • 2-3 or 1/2 twigs of rosemary or tsp dried rosemary
  • 3-4 tbsp oil
  • ca. 1 tsp salt
  • For the garnishing:
  • 250 g oyster mushrooms
  • fresh thyme
  • 4 tbsp olive oil
  • salt
  • pepper
  • 1 bunch of grapes (you can mix red and white ones)
  • 100 g shelled walnuts
  • 100 g soft goats’ milk-cheese

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