Wild Duck Breast with Mushroom Filling

Name: Wild Duck Breast with Mushroom Filling
Prep time: 45 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Cuisine: German
Ingredients: 4 duck breast fillets (200 g each); 2 shallots (peeled and finely chopped); 250 g fresh porcini mushrooms (cleaned and diced); 2 tbsp walnut oil; Salt; Pepper (freshly ground); 1 garlic clove (finely chopped); 2 tbsp parsley (chopped); 2 tbsp pumpernickel crumbs; 3 egg yolks; 4 wooden skewers; butterclarified fat (for frying); 1 tsp vinegar; 300 ml chicken stock (from a jar); 50 g cold butter; 4 Swiss chard leaves; 4 young carrots; Salt; Pepper (freshly ground); 2 tbsp butter; 1 kg sweet potatoes; 50 g flour; 150 g quark; 2 Eggs; Salt; 2 tbsp almond flakes; 1 tbsp butter

Prep: 45min

| Servings: 4 | Cook: 20min

A wild duck breast dish filled with fresh mushrooms and served with a savory sauce, sautéed greens, carrots, sweet potato dumplings, and toasted almond flakes.

Ingredients

4 duck breast fillets (200 g each)
2 shallots (peeled and finely chopped)
250 g fresh porcini mushrooms (cleaned and diced)
2 tbsp walnut oil
Salt
Pepper (freshly ground)
1 garlic clove (finely chopped)
2 tbsp parsley (chopped)
2 tbsp pumpernickel crumbs
3 egg yolks
4 wooden skewers
butterclarified fat (for frying)
1 tsp vinegar
300 ml chicken stock (from a jar)
50 g cold butter
4 Swiss chard leaves
4 young carrots
Salt
Pepper (freshly ground)
2 tbsp butter
1 kg sweet potatoes
50 g flour
150 g quark
2 Eggs
Salt
2 tbsp almond flakes
1 tbsp butter

Instructions

1.
Cut 2 cm wide, 8 cm deep pockets into the thick end of each duck breast; season with salt and pepper.
2.
Sauté shallot cubes and porcini mushrooms in walnut oil; add garlic, season, let cool slightly, then mix with parsley, pumpernickel crumbs, and egg yolks. Transfer mixture to a pastry bag with a wide tip and fill the pockets, securing with wooden skewers.
3.
Brown duck breasts in hot clarified butter on both sides, then place skin side down in a preheated oven at 200°C and roast for 8–10 minutes until pink.
4.
Remove duck from pan, cover, and keep warm for about 10 minutes. Discard fat, deglaze the pan with vinegar, add chicken stock, bring to a boil, thicken sauce with cold butter, strain, and adjust seasoning.
5.
Slice duck diagonally with a sharp knife; arrange on sauce.
6.
Wash Swiss chard leaves, trim white stems, roughly chop greens, blanch in boiling salted water for 4 minutes, drain, shock in ice water, then dry.
7.
Peel or brush carrots, wash, blanch in boiling salted water for 7 minutes, drain, cool, dry, then cut diagonally into pieces.
8.
Quickly sauté vegetables in hot butter; season with salt and pepper.
9.
For dumplings: peel, wash potatoes, boil in salted water for 20 minutes. Drain, press through a potato ricer. Mix flour, eggs, quark, and salt into dough. Boil plenty of salted water. Form dumplings with two tablespoons of dough; simmer for about 15 minutes. Toast almond flakes in hot butter.
10.
Plate duck slices with sauce, dumplings, and chard–carrot mix; sprinkle toasted almonds over the dumplings.