Roast Duck and Mushroom Fricassee with Black Currant Sauce

By by A L’Olivier & Keisuke Matsushima
Images
Roast Duck and Mushroom Fricassee with Black Currant Sauce
Serves
Makes 2 servings
Ingredients
  • 1 duck breast
  • .71 ounces girolle mushrooms
  • .71 ounces funnel chanterelle mushrooms
  • .71 ounces yellow chanterelle mushrooms
  • .71 ounces hedgehog mushrooms
  • 1 shallot, chopped
  • 1 bunch flat parsley, stems removed and leaves chopped
  • 1 tablespoon butter
  • 2 tablespoons Black Currant Vinegar


Procedure
Use a damp towel to wipe each mushroom clean. Heat a skillet on high and when it is hot, add some olive oil and fry the mushrooms. Once they have released their liquid, drain well to remove any residual bitterness. Heat the pan again and add more olive oil. Return the mushrooms to the pan and season with salt and pepper. Lower the heat and cook gently. Add shallot, parsley and a knob of butter. Remove from the heat after shallots have softened, a few minutes.

Lightly score the fat on the duck breast and season with salt and pepper. Cook the duck breast, skin side down, on medium heat. Occasionally skim off the fat during cooking. When the skin is a lovely golden brown, turn the breast over and brown the meat side. Put the duck into an oven pre-heated to 392°F and cook for 2 minutes on each side. Remove from the oven and let rest.

Remove any fat left in the pan and heat pan on low. Pour in two tablespoons of Black Currant Vinegar and scrape up pan juices with a spatula to mix. Drizzle plates with the black currant sweet & sour sauce and top with duck breast. Add a serving of the mushroom fricassee, season with coarse black pepper and serve.

Roast Duck and Mushroom Fricassee with Black Currant Sauce

By by A L’Olivier & Keisuke Matsushima
Serves
Makes 2 servings
Ingredients
  • 1 duck breast
  • .71 ounces girolle mushrooms
  • .71 ounces funnel chanterelle mushrooms
  • .71 ounces yellow chanterelle mushrooms
  • .71 ounces hedgehog mushrooms
  • 1 shallot, chopped
  • 1 bunch flat parsley, stems removed and leaves chopped
  • 1 tablespoon butter
  • 2 tablespoons Black Currant Vinegar


Procedure
Use a damp towel to wipe each mushroom clean. Heat a skillet on high and when it is hot, add some olive oil and fry the mushrooms. Once they have released their liquid, drain well to remove any residual bitterness. Heat the pan again and add more olive oil. Return the mushrooms to the pan and season with salt and pepper. Lower the heat and cook gently. Add shallot, parsley and a knob of butter. Remove from the heat after shallots have softened, a few minutes.

Lightly score the fat on the duck breast and season with salt and pepper. Cook the duck breast, skin side down, on medium heat. Occasionally skim off the fat during cooking. When the skin is a lovely golden brown, turn the breast over and brown the meat side. Put the duck into an oven pre-heated to 392°F and cook for 2 minutes on each side. Remove from the oven and let rest.

Remove any fat left in the pan and heat pan on low. Pour in two tablespoons of Black Currant Vinegar and scrape up pan juices with a spatula to mix. Drizzle plates with the black currant sweet & sour sauce and top with duck breast. Add a serving of the mushroom fricassee, season with coarse black pepper and serve.