Duck breast in crust

Recipe: Crusted duck breast

Duck breast, a meat that lends itself well to crusted duck breast. This crusted duck breast is stuffed with a duxelle of chanterelle. Baked duck breasts are cooked well with crusted duck breasts. The preparation of the duck breast, to make this crusted duck breast, it is imperative to grill it in a pan, just give color to the meat on each side, after that it will suffice to respect the cooking time. This crusted duck breast is a real Christmas recipe.

Recipe ingredients

  • Recipe Duck breast in crust for 4 people:
  • 2 duck breasts
  • 1 roll of puff pastry
  • 3 shallots
  • 1 clove of garlic
  • 150 g chanterelles
  • 20 g butter
  • 1 egg yolk
  • 1 large spoonful of heavy cream

Instructions

  1. Use a knife to mark the skin of the duck breast without touching the flesh.
  2. Brown the duck breast in a hot pan without fat on the sides of the skin.
  3. Turn the duck over and brown it on the flesh sides, for 2 to 3 minutes for both sides.
  4. Prepare the chanterelles and cut them into duxelles.
  5. Peel the shallots and garlic.
  6. Sear the shallots and garlic with a teaspoon of duck fat.
  7. Throw the chanterelles in the pan, until the water is completely reduced, salted and peppered.
  8. Add the cream and let reduce further.
  9. Roll out the puff pastry.
  10. Distribute half of the duxelles on the puff pastry.
  11. Place the duck breast skin sides.
  12. Cover with chanterelles.
  13. Wrap the puff pastry around the duck breast, sticking with water all the parts of the dough that touch each other.
  14. Use a knife to trace the upper part of the crust without cutting the dough.
  15. Poke a hole in the top of your crust by sliding a funnel of aluminum foil.
  16. Brown with the egg yolk using a brush all of your crust.
  17. Place in a hot oven at 200 ° for 15 minutes.

Preparation time: 15 minutes
Number of people: 4
Cooking time: 15 minutes minutes
5 star rating: 1 review

What wine to drink with: crusted duck breast

My favorite wine for this recipe: Bourgueil Grape variety: Cabernet franc and cabernet sauvignon
Temperature between 15 ° and 16 °

Trim the skinGrill skin sidesThen turn the duckSear the chanterellesCream the chanterelleslet it reduceRoll out the doughPlace the duck breast on the doughCover with chanterellesClose the sidesRoll the duck breastDecorate the doughMake a funnelCookedZoomPerfect duck breast cookingDuck breast<img src="/wp-content/uploads/2021/09/3050107500669958510.jpg" class="aligncenter"

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