DUCK BREAST, MEZZALUNE VITELLO, GAME JUS & HAZELNUTS

DUCK BREAST, MEZZALUNE VITELLO, GAME JUS & HAZELNUTS

Ingredients

  • Mezzalune Vitello – 3 pieces
  • Duck breast – ½ fillet
  • Butter – 40 g
  • Roasted hazelnut flakes – 10 g
  • Game stock – 15 cl
  • Sautéed mushrooms – to taste
  • Bouquet garni, salt, pepper – to taste

Bereiding

  1. Sear the duck breast in a hot pan with butter and a bouquet garni until golden brown on both sides. While cooking, regularly spoon the melted butter over the meat.
  2. Finish cooking the meat in the oven. Let it rest for 5 minutes before slicing. Serve the duck medium-rare.
  3. Cook the Mezzalune Vitello in lightly salted boiling water for 4 minutes.
  4. Sear the mezzalune in a hot pan with a bit of butter on one side until crispy, for 1 to 2 minutes. Be careful not to burn them.
  5. Finish the game stock with butter and season with salt and pepper.
  6. Arrange the duck breast on a warm plate, add the mezzalune, spoon over the jus, and garnish with roasted hazelnut flakes and sautéed mushrooms.
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