Pan-Roast Breast of ‘Loose Birds’ Duck with Scrambled Egg, Wild Garlic, Cep Mushrooms and Sweet Sherry Gravy

Name: Pan-Roast Breast of ‘Loose Birds’ Duck with Scrambled Egg, Wild Garlic, Cep Mushrooms and Sweet Sherry Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Main course - Serves four
Ingredients: 200 ml veal stock; 20 ml sweet sherry; 100 g wild garlic leaves, finely chopped; 50 g cep mushrooms; 100 g butter for the egg, and for frying; 4 duck eggs; 4 duck breasts; 100 g butter for the egg, and for frying; 100 ml whipping cream

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
30 min

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

THE LIGHTLY SCRAMBLED DUCK EGG, WITH CHOPPED WILD GARLIC FOLDED THROUGH THE DELICATELY COOKED EGGS, SPRINKLED WITH THE ODD FUNGUS COULD BE A MEAL IN ITSELF, FOR A VERY ROBUST BREAKFAST OR BRUNCH. AND WITH THE BREAST OF THE DUCK ADDED, IT IS STILL LIGHT, BUT FORMIDABLE. TRY IT!

Ingredients

4 duck breasts
4 duck eggs
100 ml whipping cream

Main course
Gluten-free

Method

Heat up a frying pan, season the duck breasts with salt and pepper, and place into the pan, skin side down. Dry-fry until the skin is crisp, then turn over and cook for approximately 4 to 5 minutes until pink. Lift out of the pan and leave to rest.

To Make the Gravy

First reduce the veal stock by half, then add the sherry and allow to continue to re

Ingredients

Method

To Make the Gravy

Photos