Duck breast in Burgundy-Jus with mushroom tart and pumpkin cream cheese

Name: Duck breast in Burgundy-Jus with mushroom tart and pumpkin cream cheese
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 150 g + 1 tablespoon of flour; 7-10 Tbsp Salt; 2 Eggs (size M); 1 TABLESPOON + 70 ml milk; 75 g + 1 tablespoon butter; 250 g Mushrooms; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 250 g Potatoes; 50 g Parmesan cheese; 150 g Double cream cream cheese; 70 g Pumpkin puree; 7-10 Tbsp grated nutmeg; 2 Duck breasts (à approx. 300 g); 100 ml dry red wine; 200 ml Duck fund; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

150 g + 1 tablespoon of flour
7-10 Tbsp Salt
2 Eggs (size M)
1 TABLESPOON + 70 ml milk
75 g + 1 tablespoon butter
250 g Mushrooms
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Pepper
250 g Potatoes
50 g Parmesan cheese
150 g Double cream cream cheese
70 g Pumpkin puree
7-10 Tbsp grated nutmeg
2 Duck breasts (à approx. 300 g)
100 ml dry red wine
200 ml Duck fund
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Mix 150 g flour and salt. Add 1 egg, 1 tablespoon milk and 75 g butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a tart mould (26 cm Ø).
2
Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line a mould with it, press it on, cut off any protruding edges. Place the mould in a cool place for about 1 hour.
3
Clean, clean and finely chop the mushrooms. Peel and finely chop the onion. Heat oil in a pan. Sauté onion and mushrooms in it. Season with salt and pepper. Peel, wash and finely dice the potatoes.
4
Mix the mushrooms and potatoes. Grate the parmesan finely. Mix cream cheese, 70 ml milk, 1 egg, parmesan and puree. Season with salt, nutmeg and pepper.
5
Spread the mushroom mixture on the tart and pour the pumpkin mixture over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes.
6
Wash duck breasts, dab dry, rub with salt and pepper. Place them skin side down in a coated pan and fry them over medium heat for about 5 minutes until crispy brown, turn them over and continue frying for about 1 minute.
7
Place on the fat pan of the oven and cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 15 minutes.
8
In the meantime, melt 1 tablespoon of butter in hot frying fat. Dust with 1 tbsp. flour and stir in. Add red wine and stock. Simmer for about 10 minutes at low heat, stirring occasionally.
9
Season to taste with salt and pepper. Arrange tart, duck breast and sauce on plates. Serve with broccoli and flaked almonds.