Ingredients
For the sauce
- 1 kg of porcini mushrooms
- 2 cloves garlic
- 1 shallot
- 1 slice of smoked bacon, 1 cm thick
- 1 sprig of thyme
- 2 tablespoon(s) of olive oil
- 50 cl of chicken stock
- 10 cl of veal stock
- 20 cl of crème fraîche
For the meat
- 2 duck breasts
- 2 bay leaves
- 1 sprig of rosemary
Preparation
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Clean the mushrooms carefully, then cut them into slices. Peel and finely chop the garlic cloves and shallot. Cut the slice of bacon into 3 pieces.
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In a frying pan, brown the porcini mushrooms with the garlic, shallot, thyme and bacon in olive oil for 20 minutes until everything caramelizes. Deglaze with the chicken stock and let reduce for 15 minutes over low heat, then add the veal stock. Adjust the seasoning and let reduce again for 5 minutes while mixing. Remove the pieces of bacon. Finally, add the cream and keep warm.
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Score the skin of the duck breasts with a knife and season with salt and pepper. In a hot pan, cook the duck breasts, skin side down, with the bay leaf and rosemary for 7 minutes, then turn them over to finish cooking for another 7 minutes. Baste the duck breasts regularly with the cooking juices. Then cut them into strips, drizzle them with sauce and serve hot with homemade mash.
