Stuffed Duck Breast
Ingredients
- Ingredients
- 2 duck legs about 300 grams (approximately 10 ounces) (without skin and fat)
- 250 grams fresh Duck liver
- 1 Tbsp butter
- 20 grams black Truffle
- salt
- freshly ground peppers
- Butterfat (for frying)
- 8 Turnip
- ½ bunch baby carrots
- 1 stalk large Celery
- ½ yellow Bell pepper
- 1 Tbsp grainy Dijon mustard
- salt
- freshly ground peppers
- 3 Tbsps butter
Preparation steps
Heat butter in a pan and fry the cleaned duck livers on all sides for about 3 minutes. Season with salt and pepper and cut into slices.
Scrub the truffle. First cut into slices, then cut into strips.
Cut the duck breasts horizontally and flatten slightly. Season with salt and pepper and cover with the duck liver and truffle. Roll up and tie with kitchen twine.
Rinse the carrots and clean under running water. Remove the leafy green parts. Peel the turnips, and remove the leafy green areas. Rinse the celery, clean and cut crosswise into slices. Rinse peppers, clean, remove seeds, remove all white interior skins and dice finely.
Fry the stuffed duck breasts in an ovenproof skillet in hot butter on all sides, and then put in an oven, preheated to 200°C (approximately 400°F) for about 10 minutes, until pink.
Remove the duck breasts from the pan and keep warm, covered for 10 minutes.
Meanwhile cook the vegetables in salted boiling water for about 8 minutes, until al dente. Drain, rinse and drip dry.
To serve, heat butter and mustard in a frying pan, then swirl in the vegetables, season with salt and pepper and let warm together.
Cut stuffed duck breast into slices, as desired and serve with vegetables on plates.
