Glazed duck strips on toast and wild mushrooms

Temps de
préparation 15

Temps de
cuisson 15

Niveau de
difficulté Difficulty: +

Dish type Main course, Starter

Cuisine type Bistro, Duck meat, French

Portions 8

Ingrédients

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

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