Roasted duck breast with mushrooms, chestnuts and fruits of the forest
Allergens:
Ingredients for 5 portions
Calculate portions
Duck breast
1.0 kg
Confruti fruits of the forest
0.1 kg
Olive oil
0.1 l
Garlic, bulb
2.0 ud
Frozen mushrooms
0.15 kg
Peeled frozen chestnuts
0.2 kg
Sterilised milk
0.2 l
Anise seed
3.0 g
Table salt
2.0 g
Sugar
0.01 kg
Pedro ximenez
0.1 l
Fresh raspberries, tray
0.02 kg
Cranberry
0.03 kg
Salt flakes
2.0 g
Elaboration
For the duck breast:
- Make superficial cuts in the shape of diamonds on the fatty duck breast
- Sear the duck breast until the fat takes on a nice toasted colour. Turn it over and seal it completely.
For the duck juice:
- Fry bird and duck scraps and giblets in a pan with a little oil.
- Deglaze with Pedro Ximénez wine and drizzle with poultry stock.
- Leave to cook until reduced by half.
- Mix with cornstarch and season with salt. Set aside.
For the mushrooms:
- Make garlic oil and confit the mushrooms in it.
- Remove the mushrooms, leave to cool and then fillet them. Set aside.
For the chestnut puree:
- Cook the peeled chestnuts in milk with a little salt and some aniseed.
- Drain the chestnuts, mash them and add the milk from the cooking process as needed to make a thick puree.
- For the fruits of the forest coulis:
- Boil the berries in a saucepan with sugar and a little water.
- Reduce and blend then strain.
SET UP
- Brush the plate with the fruits of the forest coulis.
- Finish cooking the duck breast in the oven at 180 ºC, dry heat, for 6 minutes. Carve it into 1 cm thick fillets.
- Place the hot chestnut puree on one side of the plate.
- Place the fillets of the duck breast on the border and add the duck juice.
- Place the seared mushroom on the other side.
- Add Maldon salt to the duck and decorate with the raspberry and blueberries.
Nutritional information (1 portion)
Energy
1038.39
kcal
Carbohydrates
32.93
g
Proteins
33.3
g
Lipids
82.76
g
Fiber
3.98
g
Saturates
11.35
g
Monounsaturated fatty acids
28.12
g
Polyunsaturated fatty acids
7.84
g
Cholesterol
155.7
mg
Calcium
87.52
mg
Iron
4.82
mg
Zinc
5.76
mg
Vitamin A
102.04
ug
Vitamin C
10.13
g
Folic acid
59.98
ug
Salt (Sodium)
371.4
mg
Sugars
12.16
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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