Fungi Recipes…

 

"Honey-roasted duck with wild mushroom and tarragon sauce"

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients
For the duck

    • 4 x 175g duck breasts, just removed from the fridge

    • salt and freshly ground black pepper

    • 1 tbsp vegetable oil

    • 4 tbsp clear honey

    • 2 tsp Chinese five spice powder

For the sauce

    • 115g/4oz unsalted butter

    • 1 shallot finely chopped

    • salt and freshly ground black pepper

    • 150g wild mushrooms

    • 1 tbsp lemon juice

    • 75ml water

    • 1 tbsp tarragon finely chopped

    • 1 tbsp truffle oil

    • 200g baby spinach

Preparation method

    • Score the skin of each duck breast with a very sharp knife first: you can pop the knife in the freezer for a few minutes to make it easier. Score the fatty skin of meat.

    • Season the duck with salt and freshly ground black pepper to taste

    the duck breast in a criss-cross manner, but be careful not to cut all the way through the. Pour the oil into a thick, flat-based pan and heat to a high temperature. Place the breasts into the pan, skin-side down. Cook at a fairly high temperature for about a minute, until the skin renders, taking care not to burn the fat.

    • Once the skin is golden-brown and crisp, turn the breasts over with tongs and sear the other side for about a minute. Return it once again to the pan, skin-side down, and cook for about 5-8 minutes until cooked all the way through.

    • Meanwhile, mix the honey and Chinese five-spice powder together in a small bowl.

    • When the duck is cooked, remove from the pan, brush with the honey and spice and allow to rest in a warm place for at least 5-8 minutes.

    • For the sauce, heat a lidded frying pan on medium heat and add 25g/1oz of the butter, the shallots and a pinch of salt.

    • Cook the shallots without the lid until softened, but not coloured - about 2-3 minutes.

    • Add the wild mushrooms and lemon juice and cover with a lid. Cook for a further minute.

    • Add the water, bring to the boil and whisk in the remaining butter.

    • Season with salt and freshly ground black pepper and then add the tarragon.

    • Heat the oil in a separate frying pan and add the spinach. Cook until the spinach has wilted.

    • To serve, divide the spinach between four plates, slice the duck breasts in half lengthways and place on top of the spinach, and spoon the mushroom sauce around.

 

 

 

 

 

 
 

 

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