Supreme of Duck with Saffron Milk Caps

Name: Supreme of Duck with Saffron Milk Caps
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper to taste; 2 tbsp dry sherry; salt and pepper to taste; a knob of butter, rolled in plain flour; a knob of butter, rolled in plain flour; 200 g saffron milk caps; 2 cornichons (small gherkins), finely chopped; 2 cornichons (small gherkins), finely chopped; 55 g Parma ham, cut in small strips; 1 small shallot, finely chopped; 3 tbsp olive oil; 4 lean duck breasts, skinned (about 140-175 g each); 10 g dried morels, soaked in warm water for 20 minutes; 10 g dried morels, soaked in warm water for 20 minutes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

Duck is usually guite fatty, but if you use only the breast, it has all the flavour and no fat at all, provided you discard the skin. This dish is fit for a prince from Eastern Europe, where they love the mushrooms used here, but I think the lesser mortals among us will appreciate it in just the same way.

Ingredients

200 g saffron milk caps
10 g dried morels, soaked in warm water for 20 minutes

Europe
Italy
Main course
Mediterranean

Method

Clean and trim the fresh mushrooms, then blanch in boiling water for a few minutes. Drain well and slice. Drain and trim the dried morels, reserving the water for another dish.

Fry the duck breasts in the oil for 5 minutes on each side until cooked. Remove from the pan and keep warm. Add the shallot and the ham to the pan and fry for a few minutes, then add the fresh mushrooms, the drai