ローストした鴨と味噌を加えた椎茸のデュクセル 落ち葉のスモーク
RECIPE
1 h

Duck breast glazed with wild mushroom sauce

Hideaki Imahashi By Hideaki Imahashi , Chef

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...

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Ingredients For

  • 500 g
  • 500 g
  • 200 ml
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    100 g See the article
  • 5 tbsp
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
    1 to taste See the article
  • Duck Breast green background
    Meat products
    PGI Landes Free-Range Duck Breast Fillet

Gather the ingredients

材料
  • 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.

    Cut the skin of the duck breast to cook it well and tender

    マグレ・ド・カナール
  • 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.

    味噌入りデュクセル
  • Continue mushroom glazing with heat until you get the perfect texture.

    スモーク2
  • Decorate with fresh herbs and serve

    Cheddar
    Cheddar
    Comté PDO
    Comté PDO
    See Recipe