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.
Serving size: Complete recipe
Calories 2022 Calories from Fat 1254
% Daily Value*
Total Fat 140 g215.7%
Saturated Fat 55 g275%
Trans Fat 0 g
Cholesterol 1020.8 mg340.3%
Sodium 2356 mg98.2%
Total Carbohydrates 49 g16.4%
Dietary Fiber 7.3 g29.2%
Sugars 21.8 g
Protein 119 g237.8%
Vitamin A 25.6% Vitamin C 264.1%
Calcium 19.7% Iron 140%
*Based on a 2000 Calorie diet