Hay smoked duck,crispy morel mushrooms and café crème Grand Cru Master Origin India
Hay smoked duck,crispy morel mushrooms and café crème Grand Cru Master Origin India by Florent Ladeyn
30 +
Medium
Here is what you need
Ingredients
4
- 1 large duck breast
- 4 tablespoons of double cream
- 2 x 25 ml Grand Cru Master Origin India
- 20 small morels
- 4 large morels
- 1 dash of oil
- 20 g of butter
- Some wild watercress
Materials
How to make !
- Remove the fat from the duck and cold-smoke it over hay for 20 mn
- Using a slicer, slice up the large morel mushrooms, transfer them to a baking tray and then dry in the oven for one hour at 90° (the lowest setting)
- Chop the duck fat into small cubes then fry in a frying pan until nice and crisp, draining off any fat when necessary
- Using the same frying pan, fry the small morel mushrooms over a gentle heat for 10 mn, add the butter at the end
- Stir the coffee into the double dream
- Cut the smoked duck into thin strips
- Arrange all the ingredients on plates and serve
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Hay smoked duck,crispy morel mushrooms and café crème Grand Cru Master Origin India
- 30 +
- Medium
Materials
Recommended Nespresso coffees
Ingredients
- 1 large duck breast
- 4 tablespoons of double cream
- 2 x 25 ml Grand Cru Master Origin India
- 20 small morels
- 4 large morels
- 1 dash of oil
- 20 g of butter
- Some wild watercress
Inspirations
How to make !
- Remove the fat from the duck and cold-smoke it over hay for 20 mn
- Using a slicer, slice up the large morel mushrooms, transfer them to a baking tray and then dry in the oven for one hour at 90° (the lowest setting)
- Chop the duck fat into small cubes then fry in a frying pan until nice and crisp, draining off any fat when necessary
- Using the same frying pan, fry the small morel mushrooms over a gentle heat for 10 mn, add the butter at the end
- Stir the coffee into the double dream
- Cut the smoked duck into thin strips
- Arrange all the ingredients on plates and serve