Duck with a Creme-Mushroom Sauce
Ingredients
- 2 Duck breast
- 6 potatoes
- 2 EL dried Porcini mushroom (Steinpilz)
- 50 g of fresh Porcini mushroom
- 500 ml Creme
- 1 spring onion
- Cayenne Pepper
- fresh Persil
- Butter
Instructions
Put the dried mushrooms into some warm water, such that they are covered. Leave them to soak for around 1 hour. Keep the water.
Peal and cut the potatoes in bite-sized pieces, making sure that they are of uniform size. Put the pieces in to some water for 10 minutes. Also make sure that the fresh mushrooms are washed and the bottoms cut.
Cut the spring onion in fine slices and swivel in some butter over medium heat.
Take the soaked mushrooms and add them to the onions and further swivel for around 2 minutes.
Add the potatoes to the pan. Wait for a minute and drizzle all of water from the mushrooms onto the potatoes. Wait for a minute and then add the creme. Dont put all the creme in to the pan, only as much to cover the potato pieces. Reduce the creme for around 30 minutes on medium heat.
While the creme is reducing, cut the skin side of the duck breast with diagonal lines, making sure to not cut into the meat. Rub the flesh side of the breast with some salt and some of the cayenne pepper.
Heat up some pan with only very little olive oil and add the breast, flesh side up. Fry for around 5-8 minutes, depending on the thickness of the breast. Turn the breast with two cooking spoons and fry for further 5-10 minutes. Do not use a fork to turn the meat, since this pierces the meat and it will get dry.
After the frying take out the breast and put it aside on a wooden board for 5-10 minutes to rest. You can also put it into aluminum foil to keep it warmer. In the mean time add the fresh mushrooms to the oil in the pan and heat them up a little bit.
The heated up mushrooms you can mix with the now reduced sauce.
Cut the breasts in roughly 1cm thick slices and serve with a portion of the creme-potatoe-sauce. Drizzle some of the freshly chopped persil ontop of the potatoes.