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Preparation of duck breast
The duck breast is washed well, wiped off with water and notched on the skin side (it should not be cut until it reaches the meat part, but only the skin and fat part is notched).
In a well-heated pan (pan that can be placed in the oven) place the duck on the side with the skin down.
The pan will sit on the stove for 6-7 minutes, over low heat. We always press the chest (with a wooden spoon) to extract a large part of the fat. From time to time, we will drain the fat from the pan into a container (duck fat is very tasty and can be used after).
Meanwhile, heat the oven to 180 degrees.
After 6-7 minutes, put salt and pepper on the chest and put the pan in the oven. The chest will also be on the skin side down. Baking in the oven: leave on the skin side for 3 minutes, then for about 5 minutes on the other side and then again for about 2-3 minutes on the skin side down. Remove from the oven, place on a wooden bottom and leave for a few minutes to "calm down", and then serve.
Preparation of caramelized onions
Put the duck fat in a pan and let it heat up. Add the julienned onion, sprinkle with a pinch of salt.
After lowering the onion a little, add the sugar and balsamic vinegar. It will always rotate so as not to burn. After about 4-5 minutes, the onion will turn golden and the composition will be slightly "viscous". Serve with duck.
Preparation of mushroom chips
I prepared them in the ActiFry Fryer from Tefal.
I only used the mushroom hats, which I cut into thin slices. I put them in the fryer, I put the duck fat over it, sprinkled salt and pepper, according to the time at 25 minutes. I served them with caramelized onions and duck breast.