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Chopped Duck Breast

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  Mushrooms 1 Pound
  Salt 1⁄2 Teaspoon
  White pepper 1 1⁄4 Pinch
  Whipping cream 3⁄4 Cup (12 tbs)
  Eggs 2
  Oil 3 Tablespoon
  Duck breast 1 Pound
  Coarsely ground green pepper 1 Teaspoon
  Green pepper 1
  Dry sherry 8 Tablespoon
  Creme fraiche 2 Tablespoon
  French mustard with seeds 2 Teaspoon

Clean, wash and drain the mushrooms.
Chop them, sprinkle with the salt and pepper, and cook with 2 tablespoons of the cream until thickened, then allow to cool.
Mix the mushrooms with the whisked eggs.
Heat the oil in small amounts for each portion in a pan and cook small pancakes from the mushroom mixture.
Cut them in strips and saute, then keep warm.
Cut the duck breast into thin slices and season with pepper.
Clean the green pepper and cut into very thin strips.
Heat the remaining oil in a pan until it smokes and stir-fry the duck breast slices.
Remove from the pan.
Saute the green pepper 1 minute, add the sherry, the remaining cream and the creme fraiche and simmer 3 minutes.
Add the duck breast and mustard.

Recipe Summary

Side Dish

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Chopped Duck Breast Recipe