Magret de canard aux cèpes

Name: Magret de canard aux cèpes
Total time: 40 min
Yield: Serves 4
Cuisine: Périgord
Ingredients: 2 duck breasts, 400 g (14 oz) each; 400 g (14 oz) fresh porcini (or frozen); 3 shallots; 3 garlic cloves; 100 ml (scant ½ cup) full-bodied red wine; 20 g (1½ tbsp) butter; 1 tablespoon duck stock; Parsley, salt, pepper

Duck breast with porcini mushrooms

⏱ 40 minServes 4Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

2duck breasts, 400 g / 14 oz
400 g (14 oz)fresh porcini mushroomsor frozen
3shallots
3 clovesgarlic
100 ml (½ cup)full-bodied red wine
20 gbutter
1 tablespoonduck stock
Parsleysalt, pepper

2 duck breasts, 400 g / 14 oz
400 g (14 oz) fresh porcini mushrooms or frozen
3 shallots
3 cloves garlic
100 ml (½ cup) full-bodied red wine
20 g butter
1 tablespoon duck stock
Parsley salt, pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Nonstick skillet

Aluminum foil

Serrated slicing knife

Heavy-duty cutting board

03 — Method

Score the skin of the duck breasts in a crosshatch without cutting into the meat.
Place skin side down in a cold skillet and render the fat over medium heat for 8 minutes.
Season, turn over and cook for 4 minutes on the flesh side (pink).
Rest under foil for 5 minutes.
Pour off the excess fat, keeping 2 tablespoons for the porcini.
Clean the porcini and cut into thick slices.
Sauté them in the duck fat over high heat for 8 minutes until browned.
Add the chopped shallots and garlic and sweat for 2 minutes.
Deglaze with the red wine, add the stock and simmer for 3 minutes.
Slice the duck, plate with the porcini and sprinkle with parsley.