Duck Breast with Porcini Sauce

Ingredients

• 550 g Duck breast (Remove excess fat and score the skin in a criss‑cross pattern)
• 10 g Dried porcini mushrooms (Rehydrate in hot water 15 min then drain and press)
• 10 cl Chicken stock (Prepare in advance or dilute a cube in hot water)
• 2 pcs Shallots (Finely minced)
• 20 cl Whole milk cream (At room temperature)
• 1 pinch Nutmeg (Freshly grated)
• 2 tbsp Olive oil (For cooking the shallots)
• to taste Salt
• to taste Ground black pepper
• 1 sheet Aluminum foil (To rest the breast after cooking)

Instructions

1. Rehydrating the porcini

   Place the dried porcini in a bowl, cover with very hot water, let soak for 15 minutes. Drain, gently press to remove excess water.

   Time: PT15M

2. Preparing the shallots

   Peel the shallots and mince them finely.

   Time: PT5M

3. Sweating the shallots

   Heat olive oil in the small saucepan, add the shallots, season lightly with salt and cook over low heat for 3 minutes without browning.

   Time: PT3M

   Temperature: low heat

4. Toasting the porcini

   Add the rehydrated porcini to the pan, stir frequently for 1 minute until they begin to lightly brown.

   Time: PT1M

   Temperature: medium heat

5. Deglazing with stock (first part)

   Pour about 75 ml (three quarters) of chicken stock, bring to a boil then simmer for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: boiling

6. Completing the stock

   Add the remaining 25 ml of stock, continue cooking for 2 more minutes.

   Time: PT2M

   Temperature: boiling

7. Incorporating cream and seasoning

   Stir in the cream, add pepper, nutmeg and a pinch of salt. Bring to a gentle boil again and let thicken for 3 minutes.

   Time: PT3M

   Temperature: gentle boil

8. Blending the sauce

   Transfer the mixture to a tall bowl and blend with an immersion blender until smooth and glossy.

   Time: PT2M

9. Keeping the sauce warm

   Keep the sauce in a bain‑marie or on very low heat until serving.

   Time: PT0M

   Temperature: very low heat

10. Preparing the duck breast

    Remove the central vein, trim excess fat from the edges, then score the skin in a diagonal criss‑cross without cutting into the meat.

    Time: PT5M

11. Skin‑side cooking – first phase

    Place the breast skin‑side down in a cold skillet. Turn the heat to high. Cook for 3 minutes until the fat begins to melt.

    Time: PT3M

    Temperature: high heat

12. Skin‑side cooking – second phase

    Continue cooking for another 3 minutes (total 6 minutes) until the skin is deeply golden and crisp.

    Time: PT3M

    Temperature: high heat

13. Removing excess fat

    Take the breast out, place on a plate. Pour most of the rendered fat from the pan into a heat‑proof container (be careful of the heat). Leave only a small tablespoon in the pan.

    Time: PT1M

14. Cooking the flesh side

    Return the pan to the heat, add the breast flesh side and cook 6 minutes over medium‑high heat for a pink centre.

    Time: PT6M

    Temperature: medium‑high heat

15. Resting the breast

    Transfer the breast onto aluminum foil, loosely cover and let rest for 5 minutes before slicing.

    Time: PT5M

16. Plating and serving

    Slice the breast into thin ribbons, arrange on plates, generously drizzle with porcini sauce and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

1050

Protein

80 g

Carbohydrates

5 g

Fat

70 g

Fiber

1 g