Preparation Time: 40 minutes

Serves 6


What you will need:

6 duck breasts

200g chanterelles mushrooms


Dried Apricot Sauce:

1 small onion (finely chopped)

120ml dry white wine

400ml good quality chicken stock

100g dried apricot (roughly chopped)

1 tablespoon sherry vinegar

1 tablespoon unsalted butter



Seared Duck Breast: Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh. Season each side of the duck breast with 1 teaspoon of salt and pepper each. Fry the duck breast skin side down on medium heat for 3 to 4 minutes. Flip and fry the other side for 30 seconds. Keep some of the fat to pan fry the mushrooms. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.

Dried Apricot Sauce: In a pan on a low heat melt the butter and add the finely chopped onion, sweat down until soft but not coloured, add the apricots and the dry white wine. When the liquid is almost gone add the chicken stock and the sherry vinegar. Reduce until desired consistency.

Pan Fried Chantarelles: Clean the mushrooms with a damp cloth and pan fry in a very hot pan with a the fat of the duck breast.


Grape icon

Wine match: Beronia Rioja Reserva

Beronia Reserva is matured for 18 months in mixed French and American oak barrels. It has complex flavours of wild fruits, chocolate and leather, with hints of clove and sweet spice. It’s well-structured with a velvety texture, fine tannins and a lingering finish.


Recipe from Mimo Borough Market


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