Duck breast in Madeira with Raisins Soufflé
Instructions
With these ingredients you will get 8 soufflé.
Season the duck breasts and cook in the oven at 200 degrees in a mixture of oil and butter.
For the sauce you reduce by two-thirds and Madeira red wine and add the Fund poultry.
Add the cream and butter, let reduce over heat and check the flavor.
If the sauce is not creamy enough you can tie, hot, with a little potato starch flour dissolved in red wine.
For the souffle whisk milk with one tablespoon of raisins soaked.
You then take a boil the mixture with the addition of sugar and flour, stirring.
Let cool, then carefully fold the egg yolk and the butter into pieces.
Beat the egg whites with sugar and gently blend the dough.
Eventually join the remaining raisins.
Grease the soufflé mould from, sprinkle with sugar and fill up to half.
Cook for about 20 minutes in the oven at 200 degrees.
Slice the duck breasts, serve them on hot plates of jackets red wine sauce and garnished with a souffle.
Ingredients and dosing for 4 persons
- For the sauce:
- 480 g of duck breast
- 4 cl of madeira wine
- 20 cl of chicken bouillon
- 1 teaspoon of cream
- 10 g of butter
- 1 teaspoon of starch
- For the soufflé:
- 25 cl of milk
- 65 g of flour
- 65 g of sugar
- 1 egg yolk
- 25 g of butter
- 4 egg whites
- 10 g of sugar
- 20 g of sultanas