Salmis de Canard with Mushrooms and Croûtons

Serving: 433 g

Ingredients

• duck breast170 g
• mushrooms110 g
• onion60 g
• carrot50 g
• garlic6 g
• croutons25 g
• butter12 g

Recipe steps

1. Score the fat cap, season, and render the breast skin-side down in a cold dry pan over medium-low heat for 12-15 minutes, pouring off the fat, then turn for 2 minutes only, keeping the meat well underdone; lift it out to rest.
2. In a spoon of the reserved fat, brown the chopped onion, carrot and garlic with a bay leaf and thyme, then deglaze with red wine and reduce almost to nothing.
3. Add stock, simmer 20 minutes and strain the sauce, pressing the vegetables hard, then return it to the pan.
4. Sauté the sliced mushrooms in butter until browned and add them to the sauce.
5. Carve the rested breast across the grain and slip the slices into the barely simmering salmis for 2-3 minutes to finish, never letting it boil.
6. Serve over the croûtons with the sauce and mushrooms spooned on top.

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