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Duck Breast with mushrooms

Duck breast with mushrooms

Recipe by Belgian renowned chef Nicole Darchambeau. To be cooked and served with LOKA Saison between 4 to 9 °C.

Season:Winter, Fall



  • 400ml of LOKA Saison
  • 4 duck breasts
  • 500gms of button mushrooms
  • 1 onion
  • 3 teaspoons of green pepper
  • 2 tablespoons of heavy cream
  • Salt


  • Step 1: In a dish, pour the beer. Place the duck breasts, flesh side down. Marinate for 4 hours.
  • Step 2: Clean the mushrooms, wash under running water, drain well. Peel and mince the onion. Drain the duck breasts, set aside.
  • Step 3: In a sauté pan, lightly sauté the onions. Add mushrooms, pour the marinade. Cook over high heat for 10 minutes. Add salt, mustard and cream. Reduce until smooth. Keep warm.
  • Step 4: Grill the duck breasts, skin side down, for 5 minutes over high heat. Regularly remove the melted fat. Flip the duck breasts and continue cooking for 5 minutes.
  • Step 5: Remove the skin from the duck breasts, slice them and place them on the serving dish. Drizzle with mushroom sauce. Serve with parsley potatoes and a green salad.

Bon appétit!