Duck breast with foie gras
Ingredients
Instructions
- 2 duck breasts
- 100 g semi-cooked foie gras
- 800 g Mushrooms
- 2 garlic cloves
- 1 onion
- 80 g Butter
- 4 tbsp. tablespoon soy sauce
- 100 g Flour
- 50 g Parmesan cheese
- 8 sprigs of flat-leaf parsley
- 2 tbsp. tablespoons olive oil
- 10 cl Port
- Salt
- Pepper
- Clean the mushrooms and brown them in 20 g of butter with the peeled and chopped garlic and onion. Cook for 20 minutes over medium heat. For the soy sauce, salt and pepper. Chop the pan with a knife and set aside.
- Remove the fat and cut the duck breasts in half lengthwise. Salt, pepper. Place shavings of foie gras on the duck breasts.
- Distribute 2 tbsp. of minced mushrooms then close the duck breasts and tie them. Preheat the oven to 180°C (th. 6).
- Mix the flour with the parmesan, the remaining butter in pieces and the chopped parsley. Crumble the crumble dough on the baking sheet covered with parchment paper. Bake for 15 mins.
- Brown the duck breasts in the oil for 10 minutes, turning them often. Reserve under aluminum foil.
- Deglaze the skillet with port.
- Arrange a quenelle of minced mushrooms and the sliced duck breast on the plates. Scatter the crumble and surround with a bead of sauce.
Duck breast with foie gras
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