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

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      30 min

Appears in

Loose Birds & Game

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
  • 100 g butter for the egg, and for frying
  • 50 g cep mushrooms
  • 100 g wild garlic leaves, finely chopped
  • 20 ml sweet sherry
  • 200 ml veal stock
  • seasoning

    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 reduce to the required consistency.

    Next, fry the mushrooms in melted butter and season.

    To Make the Scrambled Egg

    Break the eggs into a bowl, add seasoning, a little cream and butter, and whisk. Warm a pan and heat the mixture, stirring constantly until the mix comes together. Fold in the chopped wild garlic.

    Slice the duck and place on a warmed plate. Place the scrambled egg into an egg cup or alongside, if you so desire, sprinkle the fried wild garlic and mushrooms over the duck and finish off by pouring over the sauce. Serve immediately.