Cream and mushrooms to duck breast

MUSHROOM CREAM 04624 to duck breast INGREDIENTS for 4 PEOPLE, 5 1 l chicken stock, 20 g mixed dried mushrooms, 5 cl of dry Marsala 2 shallots, 2 cloves of garlic, 2 duck breasts, 30 g butter, 500 g of mushrooms, a hint of chili powder, 25 cl of fresh cream, 4 tablespoons chopped chives, salt, pepper.

Boil 20 cl of stock.

Put the dried mushrooms in the broth, Marsala and leave to soak for about 1 hour.

Set aside mushrooms and pass the stock through a sieve.

Duck breasts parades by depriving them of skin and fat.

In a pan gently FRY in butter garlic and chopped shallots; After a few minutes add the thinly sliced mushrooms, cleaned.

Cook for about 15 minutes over medium heat, then pour remaining broth and chili.

Add salt and pepper.

Bring to a boil then reduce the heat and add the duck breasts.

Cover and simmer over low heat for 20 minutes.

Remove duck breasts cooked and chop.

Add mushrooms macerated with their liquid, continue cooking for another 15 minutes at low heat.

Mix the soup and, upon expiration of the time, add the cream of the duck breasts and fresh cream.

Finish cooking for another 10 minutes.

Presented in bowls or soup bowls garnished with chives.