Ingredients
- 1 pc duck breast
- 350 g porcini
- 200 g Renetta apple
- 1 pcs shallots
- rosemary
- parsley
- garlic
- White wine
- vegetable broth
- lemon
- extra virgin olive oil
- butter
- salt
- pepper
For the recipe of duck breast and porcini mushrooms, clean the porcini mushrooms, separating the stems and chapels. Finely chop the shallot; reduce the apple into small cubes, the stems of the porcini mushrooms into slices and fry everything in a pan with a little oil. Grind the duck skin to prevent it from curling up during cooking. Lightly pepper the breast and roast it in a pan suitable for the oven with a thin layer of hot oil and a sprig of rosemary, for 1 and a half minutes on the side of the skin, then turn it, blend it with 1/2 glass of white wine, add half of the whole porcino chapels and bake at 200 ° C for 7-8 minutes or a little more, depending on the degree of cooking you prefer.
Take out the breast and let it rest for 10 minutes wrapped in aluminum foil. Blend the cooking juices with 40 g of vegetable stock and the remaining chapels to obtain a sauce. Cut a couple of slices of garlic and chop them with a sprig of parsley. In the pan where you cooked the meat, melt a knob of butter with a little grated lemon peel and the mince, sprinkle with white wine and when it is almost evaporated add the sauce, salt and pepper. Serve the duck breast in slices with the apple and the porcini stems, the chapels and the sauce.
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