Sarrade vous propose son club gascon au magret séché
Glazed duck strips on toast and wild mushrooms
Ingredients
- 16 duck strips
- 8 slices farmhouse bread, 12 cm long and 2 cm thick
- 1 tablespoon chopped shallot
- 2 tablespoons chopped chervil
- 60 g butter
- 2 tablespoons olive oil
- 1 kg of undergrowth mushrooms (ceps, chanterelles, wood hedgehog, trumpets of death...)
- 60 g “traditional” semi-cooked foie gras, diced
- 2 tablespoons red wine vinegar
- 4 tablespoons soy sauce
- Salt
- Freshly ground pepper
Instructions
- Clean and roughly chop the mushrooms
- Sauté in a hot frying pan with the tablespoon of olive oil for 5 minutes
- Then lower the heat, add 20 g of butter, the diced foie gras and theshallots
- Fry for a further 3 minutes, then add the chopped chervil and keepwarm
- Cut the strips into small sticks and season with pepper
- In a large hot frying pan, sauté the strips in the remaining butterand oil for 3/4 minutes (it is preferable to eat them pink)
- First deglaze them with the vinegar, then reduce to dryness. Thenpour in the soy sauce and reduce by half
- Toast the bread.
- Garnish with the sautéed mushrooms, then the strips
- Serve immediately with a lettuce salad and meat juice vinaigrette