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Supreme of Duck with Saffron Milk Caps
- Serves
4
- Difficulty
Easy
Published 2005
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 10 g
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
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