MAGRET DE CANARD SAUTE, POMMES ANNA ET CHAMPIGNONS
(Sautéed duck breast, Anna potatoes and Mushrooms)

Serves 4

Principal Ingredients

2 – 400gram duck breasts “magret” (1 breast serves 2 people)
salt, freshly ground pepper

Anna Potatoes:
750 grams waxy potatoes
150 grams clarified butter
potato starch or cornstarch
salt, freshly ground pepper

Sauce:
2 shallots, finely chopped
oil
50ml Cognac
100ml dry white wine
250ml brown veal stock
salt, pepper
butter

Wild Mushrooms:
100 grams oyster mushrooms
120 grams shitake mushrooms
50 grams golden chanterelle mushrooms
50 ml. Goose fat
100 grams shallots, finely chopped
salt, freshly ground pepper
½ bunch chervil, finely chopped
½ bunch chives, finely chopped

Magret

• Skin side down, trim overhang of fat.
• Remove tendons with small knife.
• Lightly score fat side of breast.
• Remove some lean meat- shave off and save for sauce.
• Salt magret on both sides. Use flat frying pan- add magret and cook on fat side much longer than lean side. Remove some fat as it accumulates in pan. Turn when golden, slowly cook on other side.
• If duck still too elastic, add another minute till cooked to desired preparation. (rare, med., well).
• Leave duck breast to rest on rack, salt and keep warm with foil on top.
• Strain fat and keep trimmings that are in pan and caramelize but not black.
• Add shallots, white wine and cognac and reduce. Add bay leaf and thyme and completely reduce and add veal stock and reduce slightly. Do not salt. Add some of blood sauce from duck-pan, add a bit of water to pan for last bits of sauce.

Potatoes Anna

• Peel potatoes and put in water. Wipe dry and slice into circles. Can use mandolin, 2ml.thick.
• Heat clarified butter .
• Turn on oven to 200 degrees centigrade.
• Heat potatoes in clarified butter, add salt and pepper to taste.
• When potatoes are heated you can add a bit of potato starch or cornstarch, which will help to stick together.
• Put clarified butter in bottom of frying pan, (cast iron works great).
• Put potatoes in a circle, then next row counter clock. Continue till you have bottom of pan done in circles, then add rest of slice potatoes gently on top.
• Bake till golden.
• Invert on serving platter and cut wedges for each person or can make individual Potatoes Anna by using small, round non stick pans and follow above directions and when done invert one whole round on each plate.

Mushrooms

• Take mushrooms and run water over them to clean. Dry.
• Leave mushrooms whole and brown in duck fat.
• Don’t wash shitakes, quarter the caps and take off stems, make a small cross on top of shitakes.
• Cook each mushroom separately.
• Mince shallots, keep some for sauce.
• Cook shallots separately and add to mushrooms, salt after they are browned.
• Sweat shallots in butter till soft, keep on lowest heat.

Sauce

• Check your shallots, when almost done, take duck trimmings (lean meat) and put in pan and cook.
• Chop chives and chervil, not too fine for mushrooms.
• Mix mushrooms, cooked shallots, and pepper to taste.
• Add herbs chives, and chervil.
• Put mushrooms on plate.
• Slice magret with fat on bottom, sauce around dish and add potatoes anna.

Voila! Bon Appetit!
Paulette