| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Chez, Bruno |
1 |
servings |
INGREDIENTS
| 2 |
|
Duck breasts |
| 2 |
tb |
Green peppercorns in brine |
| 1 |
ts |
Chopped garlic |
| 800 |
g |
Selection of wild mushrooms |
| 150 |
g |
Shallots |
| 1 |
ts |
Parsley |
| 80 |
g |
Butter |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
Cut the excess fat off along the line of meat on the breast. Cut off the
sinew as well. Place the breast skin side down on a griddle.
Clean the mushrooms carefully by just dabbing cold cold water over the cups
of the mushrooms and towel drying them. Once dry, cut the cups up into
large chunks. Cook the mushroom pieces in a little duck fat. Toss the
mushrooms in this fat and season with salt and pepper. Turn the duck
breasts on the griddle.
Add the shallots to the mushrooms and toss and cook for a further minute.
Add the garlic then toss again. Leave the pan to one side. Place the green
peppercorns in brine into a mortar and grind with a pestle to a paste. Rub
the paste over the duck breast and leave to infuse before slicing.
Add the parsley to the mushrooms and toss to combine the flavours. Finally,
add a little duck fat to the mushrooms and allow to stand before serving.
Slice the duck and serve with the mushrooms.
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Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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