Duck breast and wild mushroom gratin

Total Time
55 min
15 min
40 min
Tender duck, Vidalia onions, Madeira wine, and Swiss chard...this recipe is as fitting for a five-star restaurant as it is a rustic hunting camp lodge. It boasts lots of meaty flavor with no gaminess. Muscovy ducks have a lot less fat and far fewer calories per pound than turkey, making them a healthy and flavorful poultry option. This rich frittata-like dish requires just a quick saute of the vegetables and duck before blending with beaten eggs and seasonings to bake in the oven where it develops the signature brown crust of a classic gratin. Both the chard and mushrooms can be gritty with dirt or sand, but it's important to clean each differently. Chard can be rinsed and spun in a salad spinner or sandwiched between layers of paper towels and gently rolled up to remove excess moisture before sauteing, but ideally mushrooms should be wiped or brushed clean. Oyster mushrooms grow in large clusters off of a central stem, not unlike broccoli. Simply cut them where they join the stem. If tender, dice the stem and use in your recipe. If woody, save it for simmering in vegetable or mushroom stock.


Olive oil

½ Tbsp

Uncooked vidalia onion(s)

1 large, sliced

Uncooked oyster mushroom(s)

6 oz, trimmed

Uncooked Swiss chard

1 cup(s), 4 large red chard leaves, sliced

White wine

1 fl oz, (2 Tablespoons) Madeira

Uncooked duck without skin

6 oz, Muscovy duck breast, cut into strips


3 large egg(s)

Regular liquid egg substitute

¾ cup(s)

Table salt

½ tsp

Black pepper

¼ tsp, coarsely ground


  1. Preheat the oven to 350°F. Spray a 9-inch quiche pan with nonstick spray.
  2. Heat the oil in a nonstick skillet over medium-high heat. Add the onion and cook, stirring, until it begins to turn golden. Add the mushrooms, chard, and Madeira and cook 3 minutes longer. Add the duck and cook until it is no longer pink. Scrape mixture into the quiche pan.
  3. Mix together the eggs, egg substitute, salt, and pepper. Pour over the contents of the quiche pan. Bake until the gratin is browned on top, about 25 minutes. Remove from oven and let stand 10 minutes, then cut into 6 wedges.


The Madeira, a fortified Spanish wine, complements the duck and boosts the richness of the gratin. Be sure to use lean Muscovy duck, which contains only a fraction of the fat of other varieties.