Duck with Brandy, Mushrooms and Cream

For most of us, it’s been over 9 long months since duck season ended. Oh sure, there’s turkey season, a bass or two and then, finally, we got to shoot a few doves. But doves aren’t ducks. To the hardcore waterfowler, the stuff in between duck seasons is just filler. Opening day brings the promise of a strap full of plump ducks, perfect for the table when cooked on the day they were shot.

Duck with Brandy, Mushrooms and Cream


  • 4 large duck breast half fillets skin removed
  • salt and freshly ground black pepper
  • 1 onion finely chopped
  • 2 – 3 garlic cloves minced
  • 4 - 6 tablespoons butter
  • 2 tablespoons Worcestershire sauce
  • 3 cups mushrooms quartered
  • 1/4 cup brandy
  • 1 tablespoon fresh rosemary leaves minced (or substitute pinch dried leaves)
  • 1/2 cup heavy whipping cream


  • Place duck breasts, one at a time, in a heavy-duty zipper lock bag.
  • Using a mallet, pan, rolling pin, etc. lightly pound the duck until about 1/4-inch thick.
  • Season duck with salt and pepper.
  • Sauté onion and garlic in butter in a large skillet over medium heat for 5 - 6 minutes until soft.
  • Add duck and cook each side for 2 minutes. Remove pan from heat.
  • Combine remaining ingredients except heavy cream and slowly stir into pan while pan is away from the heat. CAUTION: BRANDY MAY IGNITE! Carefully return pan to the heat and cook for 2 minutes more.
  • Remove duck from pan when it is cooked to medium-rare temperature.
  • Continue cooking other ingredients until mushrooms are soft and just cooked.
  • Stir in cream, increase heat to high and stir sauce until thickened
  • To serve, arrange duck breasts on plate and spoon mushrooms and sauce over.

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