Duck breast with rice cakes
Instructions
Bring to a boil in a saucepan half a litre of salted water, add the rice and let it cook until the liquid has completely absorbed.
At this point remove from fire, allow to cool and add two egg yolks and ground pepper.
Melt 20 g of butter in a small frying pan, saucepan, minced shallots to moderate heat for 4-5 minutes, stirring, then add the mushrooms, soak in cold water and squeezed.
Stir and simmer in covered Bowl for 3 minutes.
Wet the mixture with Cognac and stock and reduce mixture by half, then add the cream and turn off.
Let the mixture cool, frullatelo and keep it warm.
Practice some engravings on the skin of the duck breasts, using a sharp knife, sprinkle them with salt and pepper and cook them over high heat in a pan, skin side first, then the other.
Reduce the heat and cook the meat at moderate heat for 8-10 minutes.
Meanwhile, stir two teaspoons of rice mushroom sauce.
You heat the oil in a small frying pan, put a spoonful of rice, crushing and then Brown the galletta obtained from both sides.
Put it on a piece of paper towel and repeat the operation until the rice.
At the end put the pancakes on a hot dish, settle over the thinly sliced meat and pour on the warm mushroom sauce, which you will have the rest of the butter.
Sprinkle the preparation with chopped Chervil and serve.
Ingredients and dosing for 4 persons
- 2 duck breasts with skin
- 200 g of rice
- 40 g of dried mushrooms
- 2 egg yolks
- 2 shallots
- 2 tablespoons of cream
- 2 tablespoons of chicken soup
- 1 dram of cognac
- Salt
- Pepper
- 1 teaspoon of flour
- 40 g of butter
- 1 pinch of chervil
- 4 tablespoons of olive oil