1 h

Duck breast glazed with wild mushroom sauce

Pato
Carne

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...

Tiempo de preparación

40 mín

Ingredientes Para

Magret de pato de corral de las Landas

x 1 Ver la ficha
Mushrooms 500 g
onion 500 g
Veal stock or chicken stock 200 ml
Mantequilla de Charentes-Poitou DOP

100 g Ver la ficha
Olive oil 5 tbsp
Salsas y Condimentos

Flor de sal de Guérande IGP

1 to taste Ver la ficha
Pepper to taste
Fresh herbs (basil, thym...)

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Preparación

Gather the ingredients

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

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.