Duckbreast, dumplings and chanterelles
- Duckbreast 4 pc
- Chanterelles 18 oz
- Onions 2
- Butter 3 tbsp
- Schallot 1
- Tomatopaste 1 tsp
- Chicken stock 2 cup
- Red Port Wine 1/4 cup
- starch 2 tsp
- Milk 1 1/4 cup
- Bread rolls 6
- Eggs 3
- Salt 1 tsp
- Pepper 1/2 tsp
- Parsley 1 hand full
It does not always have to be a whole bird for Christmas. This recipe for grilled duck breast benefits from all the possibilities that the O.F.B. offers to bring out the best in chanterelles, napkin dumplings and duck breast.
For the napkin dumplings:
Cut the bread rolls into cubes and soak them with the milk for about 30 minutes. Cut an onion into small cubes, too, and sauté in a tablespoon of butter until they are glassy and add to the bread roll milk mixture. Add eggs, salt, pepper and chopped parsley and mix well. Let it stand for about 30 minutes.
Put a pot of water on top and bring to the boil, salt well.
Divide the dumpling mixture in two halves and fill one half each into a clean kitchen towel, form into a roll and tie the ends with kitchen string.
Leave to stand for 30 minutes in slightly boiling water.
For the sauce:
Cut off the inner fillet of the duck breasts, chop it and fry it in some vegetable oil. Cut the shallots into small pieces and add. Add tomato paste, fry briefly and deglaze with red wine and poultry stock. Reduce to 1/4, then strain.
Mix the starch with 1 teaspoon of cold water, add to the sauce and bring to the boil until it thickens. Let simmer for about 10 minutes at low heat. If the sauce is too firm, add a little water, if it is too thin, continue reducing it.
For the mushrooms:
Clean the chanterelles and put them in a Drip Tray. Cut an onion into small cubes and add to the mushrooms with the rest of the butter.
For the duck breast:
Pat the breast fillets dry and cut the skin diamond-shaped without cutting into the meat.
Place the Drip Tray with the mushrooms at the bottom of the grill and cook for 2 minutes on the lowest setting.
Cut the dumplings into 1 finger thick slices and grill briefly from both sides until the desired browning is achieved.
Place the duck breast on the Grill Grate with the skin facing upwards and place it on Meat-O-Meter level 3. Turn after 1 minute, then turn again after 2 minutes, turn again after another 2 minutes and lower Meat-O-Meter to level 5, let cook for 3 minutes. Meanwhile, regularly turn the mushrooms in the Drip Tray below.
Remove duck breast from the grill and leave to rest for 2 minutes.