About this recipe
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In this delicious recipe, Anna potatoes, a traditional favorite, is paired with succulent duck and a medley of wild mushroom
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Serves: 4
Preparation time: 2 hours approximatively
In this recipe:
- Duck breasts
- Potatoes
- Cognac
- Oyster mushrooms
- Golden chanterelle mushrooms
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Ingredients
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- Principal ingredients
- 2 x 350 – 400 g breasts from a foie gras fattened duck (1 breast for 2 people)
- salt, freshly ground pepper
- Anna potatoes
- 1,5 kg large waxy type potatoes
- 150 g butter, clarified
- salt, freshly ground pepper
- Sauce
- 2 shallots, finely chopped
- 25 ml oil
- 50 ml Cognac
- 100 ml dry white wine
- 250 ml brown veal or duck stock
- 1 bouquet garni
- salt, freshly ground pepper
- 25 g butter
- Wild mushrooms
- 100 g oyster mushrooms, trimmed, halved or quartered
- 50 g duck fat
- 120 g shiitake mushrooms, trimmed and chopped
- 50 g golden chanterelle mushrooms, trimmed and cut into bite-sized pieces
- 150 g button mushrooms, quartered
- 100 g shallots, finely chopped
- salt, freshly ground pepper
- 1/2 bunch chervil, finely chopped
- 1/2 bunch chives, finely chopped
- Decoration
- chervil
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Method
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- Duck breast: Trim and score the skin in a criss-cross pattern being careful not to cut through to the flesh. Rub with salt and pepper; set aside.
- Preheat the oven to 180°C.
- Anna potatoes: Peel the potatoes, and cut into regular cylindrical shapes. Slice paper-thin – do not rinse or hold in water. Coat the bottom of a non-stick sauté pan with a little of the clarified butter, then mix the rest with the sliced potatoes. Place four egg rings or ring molds in the pan. Fill each with potato slices, starting at the outside and working toward the centre; line the bottom with circles of overlapping potato slices to form a thin layer. Brush with clarified butter and sprinkle with salt and pepper. Make a second layer in the same way. Continue until all the potatoes are layered. Cook until the edges brown. Cover with foil and transfer to the oven for 10 - 15 minutes or until tender. Remove from the oven, lift out each mold and turn onto a plate to drain away excess butter. Set aside and keep warm.
- Sauce: In a saucepan, lightly brown the shallots in hot oil. Deglaze with Cognac and flambé. Add white wine and reduce by half. Add the stock and bouquet garni and reduce for about 30 minutes; adjust seasoning. Strain through a chinois. Return to a clean saucepan and finish with butter.
- Wild mushrooms: Sauté the oyster mushrooms 3 to 5 minutes in half the duck fat. Add remaining duck fat as required. Sauté the shiitake and golden chanterelle mushrooms 3 to 5 minutes. Add the button mushrooms and sauté 3 to 5 minutes, stirring frequently until all of the liquid has evaporated. Turn down the heat, and add the shallots, cook for 1 minute without allowing to color. Adjust seasoning, add herbs and keep warm.
- Place the duck breast, skin side down, in a cool 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.
- To serve: Add finely chopped herbs to the mushrooms, and place a small amount on the plate. Slice the duck breast and arrange on top. Add Anna potatoes; decorate with a sprig of chervil. Drizzle sauce alongside.
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