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Le Cordon Bleu News, 10/01/2012
Duck breast, pan fried figs with honey, cep mushroom flan, bordeaux wine sauce
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Recipe

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About this recipe

Duck breast, cep mushrooms and Bordeaux wine, three star ingredients in Bordeaux cuisine are combined in this recipe with pan fried figs to produce a perfect autumn dish.
Recipe - Duck breast, pan fried figs with honey, cep mushroom flan, bordeaux wine sauce

Serves: 4

Preparation time: 1 hour

In this recipe:

  • breasts from a foie gras fattened duck
  • cep (porcini) mushrooms
  • Bordeaux wine
  • figs
  • honey

 

Ingredients
4 dariole molds, buttered
Principal ingredients
2 breasts from a foie gras fattened duck
Bordeaux wine sauce
250 g chicken wings
30 ml oil
4 shallots, finely chopped
6 garlic cloves, finely chopped
500 ml red Bordeaux wine
250 ml white chicken stock
salt, pepper
20 g butter
Cep mushroom flan
1 shallot, finely chopped
10 g butter
100 g cep (porcini) mushrooms
50 ml whipping cream
1 egg
1 egg yolk
salt, pepper
Pan fried figs with honey
4 large figs
30 ml honey
Decoration
1 packet micro salad Dushi® Button
1 packet micro salad Chilli Cress
1 packet micro salad Chilli Cress

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Method
  1. Remove the tendon and trim some of the fat from the duck breasts. Using a knife, score the skin in a criss-cross pattern being careful not to cut through to the flesh, set aside.
  2. Bordeaux wine sauce: Brown the chicken wings in hot oil, reduce the heat and add the shallots and garlic, sweat. Add the red Bordeaux wine and reduce by three-quarters. Add the chicken stock and reduce by half. Strain through a china cap sieve, correct the seasoning and whisk in the butter. Keep warm.
  3. Pre-heat the oven to 140°C.
  4. Cep mushroom flan: Sweat the shallot in butter; add the cep mushrooms and sauté. Transfer to a blender and add the cream, egg, and seasoning and purée. Pour into the buttered dariole molds. Place the molds in a bain-marie filled with hot water. Place the bain-maire in the oven and cook until the point of a knife inserted into the center comes out clean, about 10 to 15 minutes depending on the size of the molds.
  5. Place the duck breast, skin side down, in a frying pan. Cook for 10 minutes, pressing the duck frequently to keep it as flat as possible. Pour off excess fat and reserve. Turn the duck over and cook for another 7 minutes. Rest on a rack near the stove for 5-10 minutes covered in aluminum foil.
  6. Pan fried figs with honey: Cut the figs into thirds or quarters and pan fry with honey.
  7. Slice the duck breasts into four portions.
  8. To serve: Place a portion of duck breast on the plate and the cep mushroom flan alongside. Pour a little red Bordeaux sauce around and add the fig pieces. Decorate with micro salad.

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