Duck breast with pepper and mashed potato and mushroom bran

The chef, Benoist Gérard has concocted his delicious recipe of Duck Breast with pepper and mashed Potato with Mushrooms.

Recipe for 8 people.

Duck breast with pepper and mashed potato and mushroom bran

Ingrédients

• 4 duck breasts
• For the pepper sauce :
• 3 tablespoons of pepper of your choice (Madagascar, Kampot, Sarawak, Jamaica...)
• 1 shallot
• 5 cl of cognac
• 10 cl of white wine
• 50 cl chicken stock
• 250 cl UHT cream
• Roasted apple fruit :
• 8 Golden fruit apples
• 200 g button mushrooms
• 1 shallot
• 50 g butter
• 1 tablespoon chopped parsley
• Crushed Potatoes with Mushrooms :
• 8 large potatoes of the Agria type
• 50 g dehydrated forest mixture
• 1 shallot
• 1 clove of garlic
• 50 g butter
• 1 teaspoon chopped chives
• Strates de courge et de céleri :
• Strata of squash and celery :
• 1 butternut squash
• 60 g butter
• Other : salt, pepper, butter, olive oil.

Présentation

• 1The Magret & Pepper Sauce : Check with a knife the fat part of each duck breast. Place them in a frying pan, fat side down, and start cooking. Melt the fat well and discard it before turning them over. Cook for 2 minutes on the other side and then put them in the preheated oven at 180C°. Cook for 4 minutes. Turn the duck breasts over and continue cooking for another 3 minutes. Remove the duck breasts and place them in a dish covered with aluminium foil to keep them warm. Put your pepper in the defatted pan. Add the shallot and butter. Cook for a few minutes, flambé with cognac, deglaze with white wine and then moisten with the poultry stock and the mushroom dipping juice. Reduce by half, then pour in the cream and reduce again to the desired consistency. Complete with the juice from the duck breasts. Keep warm.
• 2Apple Roasted Fruit :  Chop the mushrooms in a food processor. Melt the shallot with butter, add the chopped mushrooms, season and cook until there is no more water. Finish with the parsley. Keep your mushroom duxelle warm.  Peel the apples and remove the cores with an apple corer. Butter the fruit and roast it in an oven at 180C°. When it is cooked, fill the cavity with the mushroom duxelle. Keep warm in the oven when not in use.
• 3Crushed Potatoes with Mushrooms :  Rehydrate the mushrooms in lukewarm water. Drain them. Keep the water that you will use for the sauce. Cook the potatoes in water, keeping the skin on. Peel them.  Sauté the mushrooms in butter, finishing with the chopped shallot and crushed garlic.  Mash the potatoes with a fork and add olive oil. Add the mushrooms and chives.
• 4Strata of Celery and Squash :  Cut the celery and squash into 1/2 cm thick slices.  Using a cookie cutter, cut 24 rounds from each vegetable.  Place them in a frying pan, moisten with water halfway up, add the butter, season and cook, covered, with the lid on, to a simmering boil. Keep them a little crunchy.  Use a toothpick to layer the celery and squash rounds. Keep warm.
• 5Service :  On a hot plate, arrange the garnish. Cut each magret in half and place one 1/2 piece per person. You can pour the sauce onto the plate or serve it separately.
• 6TIP FROM THE CHEF : If you have the possibility, cook fresh mushrooms. You can even add truffles. Mix a few varieties of peppers and, for more flavour, roast them "dry" in a frying pan before making the sauce.

To accompany this dish, your wine merchant offers you the Château d'Assas, AOP Grès-de-Montpellier 2018.