Supreme of duck with saffron milk caps

Supreme of duck with saffron milk caps

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

Duck is usually quite fatty, but if you use only the breast, it has all the flavour and no fat at all, provided you discard the skin. This dish is fit for a prince from Eastern Europe, where they love the mushrooms used here, but I think the lesser mortals among us will appreciate it in just the same way.

Ingredients

Quantity Ingredient
200g saffron milk caps
10g dried morels, soaked in warm water for 20 minutes
4 lean duck breasts, skinned
3 tablespoons olive oil
1 small shallot, finely chopped
55g parma ham, cut in small strips
2 cornichons, finely chopped
a knob butter, rolled in plain flour
2 tablespoons dry sherry
salt, to taste
pepper, to taste

Method

  1. Clean and trim the fresh mushrooms, then blanch in boiling water for a few minutes. Drain well and slice. Drain and trim the dried morels, reserving the water for another dish.
  2. Fry the duck breasts in the oil for 5 minutes on each side until cooked. Remove from the pan and keep warm. Add the shallot and the ham to the pan and fry for a few minutes, then add the fresh mushrooms, the drained morels and the cornichons. Stir-fry for 5 minutes.
  3. Return the duck to the pan with any juices that have collected on the plate.
  4. Stir in the butter and flour to thicken the sauce slightly, and cook over a moderate heat for 10 minutes. Stir in the sherry and season to taste with salt and pepper. Heat to let the sherry evaporate for a minute or so, then serve warm.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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