Duck breast glazed with wild mushroom sauce | Taste France Magazine
The key to cooking a good duck breast is medium heat, which allows the skin to be crispy and the meat to stay a nice pink. The fat is fine and tasty, the meat is lean, firm and full of greatness....
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Ingredients
- x 1.00 Free-Range Landes Duck Breast PGI
- 500 g Mushrooms
- 500 g onion
- 200 ml Veal stock or chicken stock
- 100 g Charentes-Poitou Butter PDO
- 5 tbsp Olive oil
- 1 taste Fleur de sel de Guérande sea salt PGI
- Pepper to taste
- Fresh herbs (basil, thym...)
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