John Myers
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Duck Á La Bourguingnonne with Porcini Mushroom Risotto and Meadow Salad
The perfect duck á la bourguingnonne with porcini mushroom risotto and meadow salad recipe with a picture and simple step-by-step instructions.
For the duck:
- 5 Pc. Duck breast fillet
- 400 g Shallots
- 400 g Mushrooms
- 100 g Smoked bacon
- 400 ml Red wine
- 2 Pc. Garlic cloves
- 1 Pc. Bouquet garni
For the porcini mushroom risotto:
- 56 g Dried porcini mushrooms
- 500 ml Water
- 1,25 Pc. Diced onion
- 625 g Risotto rice
- 500 ml Vegetable broth
- 150 ml White wine dry
- 100 g Freshly grated Parmesan
- 2 packet Meadow salad (with edible flowers)
- 6 Pc. Figs
- 150 g Pine nuts
- 50 g Parmesan
- Wash the duck breast and pat dry with kitchen paper. Score the skin crosswise with a sharp knife.
- Heat the pan with the duck breast without fat. When frying the duck breast, first lay it skin side down and sear it vigorously for 5 minutes until it is lightly browned. Turn the duck breast over and fry for 2 minutes. Take out the duck breast and place on a plate. Add shallots to the pan, fry and remove.
- Pour off the fat. Pour in mushrooms, fry, remove. Add the duck breast, garlic, deglaze with red wine, stock, bouquet garni, pepper and a little salt. Braise on a low heat for 1 hour, add bacon and onions. Simmer for 15 minutes, add the mushrooms. Thicken the butter and flour in a saucepan and add the duck sauce.
- Soak the porcini mushrooms in 400 ml of warm water for about 20 minutes. Then drain and collect the water.
- Melt the butter and sauté the onion until translucent. Add the mushrooms and sauté as well. Then add the rice and sauté until translucent. Then deglaze with the white wine and wait until it has been completely absorbed by the rice. Then add half of the broth and the porcini mushroom water. Bring to the boil while stirring constantly.
- Then lower the temperature to medium heat and let the rice soak for about 20 minutes, stirring regularly. Make sure that the liquid does not run out and refill if necessary. Stir 50 g of Parmesan into risotto. Arrange the risotto and sprinkle with Parmesan.
- Lightly fry the pine nuts. Wash and drain the lettuce. Wash and cut the fig. Mix all ingredients in a bowl. Arrange the salad and add the salad dressing (mix a little fig balsamic vinegar, a little lime and 1 spoonful of honey and season with salt and pepper).
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