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Omelette with Duck and Shiitake Mushrooms

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Omelette with Duck and Shiitake Mushrooms

The perfect omelette with duck and shiitake mushrooms recipe with a picture and simple step-by-step instructions.

For the egg mass:

  • 3 g Chicken broth, Kraft bouillon
  • 5 large Shiitake mushrooms, dried
  • 250 g Duck meat, fried
  • 4 tbsp Celery leaves, fresh or frozen
  • 2 tbsp Cut celery stalks, fresh or frozen
  • 30 g Carrot cubes, fresh or frozen
  • 4 small Onions, red
  • 2 medium-sized Cloves of garlic, fresh
  • 1 smaller Chilli, green
  • 4 tbsp Walnut pieces, roughly chopped
  • 2 tbsp Wheat flour, type 405
  • 6 tbsp Sunflower oil
  • 5 Eggs, size M
  • 2 g Chicken broth, Kraft bouillon
  • 1 pinch Black pepper from the mill
  • 1 pinch Nutmeg, freshly grated
  • 1 pinch Chilli flakes, dried, (Pul Biber) 1
  • 5 tbsp Soaking broth, from the mushrooms
  • 2 tbsp Rice Wine, (Arak Masak)
  • 30 g Tapioca flour
  • Salt and pepper to taste

To garnish:

  • Grapes, dark blue
  • Flowers and leaves
  1. Bring the water to the boil, dissolve the bouillon in it and pour the stock over the mushrooms. Soak for 30 minutes. Squeeze the chicken stock out of the mushrooms and keep it ready for the egg mixture. Cut the mushroom hats into thin strips no longer than 2 cm. Discard the tough, hard stems.
  2. In the meantime, cut the duck meat into thin strips no longer than 2 cm. Wash the fresh celery, shake it dry and pluck the flawless leaves and chop them up a little. Discard yellow or blotchy leaves. Measure out the appropriate amount and freeze the rest. Cut the stalks crosswise into approx. 3 mm wide rolls and measure the appropriate amount, freeze the rest. Measure frozen goods and allow to thaw.
  3. Cut an approx. 4 cm long piece from a carrot, peel it, cut lengthways into thin slices and cut them lengthways into thin strips. Work the strips crosswise into small cubes. Weigh frozen goods and allow to thaw. Cap the onions and the garlic cloves at both ends, peel and slice them into thin slices. Wash the small, green chillies, cut across into thin rings, leave the grains in place and discard the stalks.
  4. Mix the roughly chopped walnuts with the prepared ingredients and fry with 2 tablespoons of the sunflower oil until the onions are translucent. Let cool a little, sprinkle with the flour and mix. Divide into 4 parts of equal weight.
  5. Beat the eggs and whisk with the ingredients until the chilli flakes are homogeneous. Mix the soaking broth from the mushrooms with the rice wine and dissolve the tapioca flour in it. Mix together with the egg mixture and the remaining ingredients until homogeneous and season to taste. Divide the egg mixture with the same weight as the duck meat mixture, mix and fry with the remaining sunflower oil to make 4 omelettes.
  6. Distribute on the serving plates, garnish and enjoy warm.
Dinner
European
omelette with duck and shiitake mushrooms

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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