Duck tournedos with porcini mushrooms

Ingredients for 4 servings:

• 200 g porcini mushrooms
• 1 large shallot(s)
• 100 g butter
• 1 bunch of chives
• 2 eggs
• salt and pepper
• 2 duck breasts
• Flour
• Oil and butter for frying
• 150 ml red wine
• 500 ml chicken stock (duck stock)
• 50 g butter or
• 50 g goose liver pâté
• 800 g potatoes
• 1 garlic clove(s)
• 50 g crème fraîche
• 150 g butter
• 600 g cheese (preferably Tomme)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

and delicious cheese – mashed potatoes

Clean and finely chop the porcini mushrooms, then fry them with the finely chopped shallot in 50g butter for 4-5 minutes, until the fat is absorbed and the pan is dry. Combine the hot, very finely chopped mushroom mixture in a bowl with the finely chopped chives. Let cool and thicken with 1 egg. Season with salt and pepper. Cook the potatoes until tender, peel, and mash them. Trim the fat from the duck breasts with a sharp knife. Cut each fillet into 2 tournedos. Season with salt and pepper. For all tournedos, coat one side in a little flour, then dip in the second beaten egg. Brush this side with the mushroom and chive mixture. Heat a butter and oil mixture in a large pan. Fry the tournedos for 1 minute on the mushroom and chive side. Carefully turn and fry for another 7-8 minutes. Reduce the wine by two-thirds over high heat. Add the duck stock and simmer gently for 3-4 minutes. Thicken the sauce with cold butter or foie gras. Rub a saucepan with halved garlic. Stir in the potatoes, crème fraîche, and butter over medium heat until smooth. Beat the mashed potatoes with a wooden spoon. Quickly and vigorously fold in the cheese. The aligot is ready when it falls off the spoon in a thick layer of sauce. Serve the tournedos next to the aligot. Garnish with porcini mushrooms, if desired.