Roasted duck fillets, mushroom stuffing, hazelnuts, braised green beans, buckwheat seeds
Difficulty level: easy
Servings 4 people
Ingredients
- 2 duck fillets French of approximately 300 g
- 150 g mushrooms
- 1 shallot
- 30 g butter
- 40 g hazelnuts
- 1 branch thyme
- ½ boot chives
- Salt
- Pepper of the mill
For the garnish
- 800 g green beans
- 80 g buckwheat
- 1 onion
- 40 g butter
- Olive oil
- Salt smoked
Instructions
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Clean and cut the mushrooms into cubes. Peel and chop the shallot. Coarsely chop the hazelnuts and chives.
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Melt 20 g of butter, sweat the shallot then add the mushrooms and thyme. Cook for 2 to 3 minutes over high heat, season then add the hazelnuts and chives.
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Preheat the oven to 180°C. Square the skin of the duck fillets and open them like a portfolio. Garnish one fillet with mushroom stuffing, cover with the second fillet then tie the whole thing up like a roast. In a pan, brown the roast on all sides. Add salt and pepper then bake for 15 mins.
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Cook the green beans for 5 to 6 minutes in a pan of salted water. Drain them then run them under cold water. Roast the buckwheat seeds with 10 g of butter and set aside. Peel and cut the onion into quarters, then brown it with 10 g of butter and a drizzle of olive oil. When translucent, add the remaining butter, beans and buckwheat. Reheat and season.
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Remove from the oven, wrap the roast in a sheet of aluminum foil and let it rest so that the meat relaxes and retains its juices.
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Serve the roast duck in slices, accompanied by the green beans.
© Ana Teixeira & Sébastien Merdrignac for APVF – Festive Poultry
