Young Duck with Porcini Mushrooms

Have fun preparing this mushroom dish!

Remove the peel from the shallots. Clean the mushrooms and sauté them in a little butter for 10 minutes. Season with salt and pepper. Drain and put the cooking juice aside. Cut mushrooms into fine slices and brown in butter with 2 chopped shallots for 5 min. Set aside. Cut duck fillets into three cutlets. Remove fat.

Cut veal cutlets into six rectangles. Season meat with salt and season with pepper.

Lay out duck fillets. Place one veal cutlet on each piece so that only one-third of the duck meat is covered with it. Garnish with mushrooms. keep a few mushrooms for garnish. Roll up the meat so that the veal is on the outside and the duck meat is in the middle. Tie with string like a roast. Roast for 10 min. at high temperature in 60 g butter, then put into the stove form at 240 °C (gas mark 8) for 5 to 10 min. Remove and set aside.

Scoop the fat out of the baking dish, then pour in the remaining shallots. Sauté and extinguish with white wine. Boil to 1/3. Add mushroom cooking juice and whipped cream. Strain everything through a sieve. Season to taste and keep warm in a bain-marie.

Cut the roulades into strips. Arrange on a platter. Add the mushrooms and pour the sauce over them.

– Country : France – Region : Rhone-Alpes – Wine : Hermitage – Takes approx. : 00 h 55 min – Cooking time : 30-35 min – Preparation t. : 20

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