Duck breast glazed with wild mushroom sauce
The key to cooking a good duck breast is medium heat, which allows the skin to be crispy and the meat to stay a nice pink. The fat is fine and tasty, the meat is lean, firm and full of greatness. Become a dinner party legend with this super easy main course dish...
Finely chop the onion, put it in a saucepan with melted butter and a little salt, and cook slowly over low heat.
Slice the mushrooms thinly and fry in a pan with olive oil until lightly browned, season with salt and pepper, and set aside.
Remove from heat and chop mushrooms again. If you have a food processor, use it to finely chopped mushrooms.
When the onions are golden brown, add the chopped mushrooms and "sauté" them slowly until the water is absorbed.
Add the veal stock and simmer until it is generally thickened.
Season with salt and pepper and start cooking from the skin side, pouring the fat that comes out over the meat as it cooks. You can also put it in the oven halfway through.
Decorate with fresh herbs and serve