Slice the brown chestnut mushrooms and fry them with
chopped shallot and garlic. Keep a few fried slices for later.
Add chicken stock. Season with pepper, salt and cayenne
pepper and leave to simmer without a lid for 20 minutes.
Blend the soup and sieve. Thicken, if necessary, with a little
flour dissolved in water.
Cut the slices of smoked duck breast into strips. Whip the
cream and place tufts of parsley ready.
In the soup plate: a spoonful of soup, the duck breast strips
and a spoonful of mushrooms. Finish with a tuft of parsley.
mushroom cream with duck fillet
garlic
cayenne
pepper & salt
cream
parsley
smoked duck breast fillet
taste and tradition
the fiery passion
Slice the brown chestnut mushrooms and fry
them with chopped shallot and garlic. Keep a
few fried slices for later. Add chicken stock.
Season with pepper, salt and cayenne pepper
and leave to simmer without a lid for 20
minutes.
Blend the soup and sieve. Thicken, if
necessary, with a little flour dissolved in water.
Cut the slices of smoked duck breast into
strips. Whip the cream and place tufts of
parsley ready.
In the soup plate: a spoonful of soup, the
duck breast strips and a spoonful of
mushrooms. Finish with a tuft of parsley.
mushroom cream
with duck fillet
garlic
cayenne
pepper & salt
cream
parsley
smoked duck breast
fillet
taste and tradition
the fiery passion
