https://www.lifestylefood.com.au/recipes/26154/duck-tournedos-rossini

LifestyleFOOD.com.au

This duck recipe is a classic French feast.

Ingredients

  • 2 duck fillets

  • 1 large can of duck rillette

  • 250ml Madeira

  • ¼ bottle of red wine

  • 500ml beef stock

  • 1 shallot

  • 500g wild mushrooms (Chantelle, trumpet de la Maude and funeral mushrooms)

  • Loaf of brioche

  • Butter

  • Bunch of fresh chervil

  • Truffle

Method

  • 1.

    Pre heat the oven to 200?/400?/Gas Mark 6.

  • 2.

    Put the 2 duck fillets into a cold pan with pepper and salt. Turn the heat on low, Render down the fat from the duck by gently cooking.

  • 3.

    Empty half of the duck rillette meat and fat from the can into a large bowl. It should be roughly half and half measurements of meat and fat.

  • 4.

    Mash up the rillette meat and fat using two forks. It should form into a smooth pate like mixture. Put to one side.

  • 5.

    Turn your duck over and put in the oven for 8 minutes, until it is pink in the middle.

  • 6.

    Meanwhile, add the Madeira to a pan and flambé it to burn off the alcohol. Whilst it’s reducing, add a splash of red wine and 500ml of reduced beef stock into the pan. After stirring for 2 minutes over a high heat, take it off the heat and set to one side to reduce the sauce.

  • 7.

    Finely slice the shallot and cut the mushrooms into chunks.

  • 8.

    Slice the brioche and toast in a new pan with a knob of butter. Turn over after 30 seconds, and then remove from the pan when cooked on both sides.

  • 9.

    Throw in all the chopped mushrooms and the sliced shallot with a very small knob of butter. Season once cooked through.

  • 10.

    Return the sauce to the heat to gentle warm it through.

  • 11.

    Chop the chervil and throw in with the mushrooms.

  • 12.

    Thinly slice the truffle. Take the sauce off the heat and add the truffle along with 2 knobs of butter to finish.

  • 13.

    Take the duck out of the oven and leave to rest for 2 minutes.

  • 14.

    Plate the slice of brioche topped with the duck rillete, the duck breast, the mushrooms, the sauce and finally a dusting of truffle.

Nutritional information

Nutritional analysis per serving (46 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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