Duck breast with boletus sauce
easy
40 mins
40 mins
Ingredients
- 15 g dried porcini
- 1 package (250 g) Long grain wild rice mixture
- 7-10 Tbsp Salt
- 2 (300 g each) Duck breasts
- 2 TABLESPOONS Oil
- 1 Onion
- 50 g Mushrooms
- 10 g Butter or margarine
- 2 Eßl Sherry
- 100 g Whipped cream
- 1 TEASPOON pickled green pepper
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp white pepper
- 1 collar Spring onions
- 4 Tomatoes
- 7-10 Tbsp Parsley
Directions
- 1
Soak porcini mushrooms in 1/8 litre of lukewarm water for 30 minutes. Put the wild rice mixture into 1/2 litre of boiling salted water and let it swell for 20 minutes. Cut the duck breasts crosswise on the skin side. Heat oil in a pan and fry the duck breasts with the skin side first for about 20 minutes. Turn from time to time. Peel and finely dice the onion.
- 2
Clean, wash and slice the mushrooms. Heat the fat in a pan and sauté the onion and mushrooms. Add porcini mushrooms with soaking water, sherry and cream, bring to the boil. Let it boil down for 5 minutes. Add green pepper and stir in the sauce thickener, bring to the boil again. Season with salt and pepper. Clean, wash and chop the spring onions. Cut tomatoes crosswise, briefly boil water over them, peel skin, quarter, seed and cut into wedges. Remove duck breast and let rest for 5 minutes. Pour off some of the cooking fat and briefly sauté the vegetables in it. Season with salt and pepper. Cut the duck breasts open and arrange on a plate with the vegetables.
- 3
Clean, wash and chop the spring onions. Cut tomatoes crosswise, briefly boil water over them, peel skin, quarter, seed and cut into wedges. Remove duck breast and let rest for 5 minutes. Pour off some of the cooking fat and briefly sauté the vegetables in it. Season with salt and pepper. Cut the duck breasts open and arrange on a plate with the vegetables. Garnish with parsley. Add sauce and rice
- 4
Per poriton approx. 3360 kJ/800 kcal
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