Chopped Duck Breast
|White pepper||1 1⁄4 Pinch|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Duck breast||1 Pound|
|Coarsely ground green pepper||1 Teaspoon|
|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.