Wellington duck breast with mushrooms
l'Essentiel
Medium - 35 Min
- Dish type : Mushrooms mix
- Difficulty : Medium
- Preparation time : 35 min
- Cooking time : 40 min
- Recipe family : Chef's recipe
- Cost : €15.20
Shopping List
Ingredients | Quantity | Price |
---|---|---|
Duxelle de champignons et cèpes | €15.20 |
Ingredients (4 servings)
- 1 duck breast
- 2 tablespoons olive oil
- 1 onion
- 1 garlic clove
- 1 glass white wine
- 1 tablespoon flour
- 150 g fresh cream
- 200 g Borde mushroom duxelle
- 1 puff pastry
- 1 tablespoon whole-grain mustard
- 1 egg yolk
Preparation
- Remove the fat from the duck breast and leave only the lean part. Sear it in a frying pan over high heat on both sides and set aside.
- In a frying pan with oil, brown the chopped onion with the garlic. Then, add the wine and reduce. Add the flour and cook for a few minutes before adding the cream. Bring to a boil for 3 minutes and add the mushroom duxelle. Mix and cook over low heat for 5 half minutes. Set aside.
- Preheat the oven to 200°C.
- Roll out the puff pastry and cut the edges to form a rectangle. Add the stuffing, spreading it evenly over the puff pastry.
- Separately, season the duck breast and brush it with mustard. Place it on the puff pastry with the stuffing.
- Brush the edges of the pastry with the egg yolk and a little water to bring the edges together.
- Wrap the preparation and the duck breast in the puff pastry.
- Brush the pastry with egg yolk.
- Decorate the pastry.
- Bake for 20 minutes.
- Let stand for 10 minutes before serving.
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