Duck with chanterelles
Ingredients
Features
Description
Tear off the leaves of chervil and tarragon, do not throw away the stems. Wash, then chop the leaves.
Salt and pepper the duck inside, put back the stems of chervil and tarragon, peeled and finely chopped onions. In a preheated to 280 ° C oven, place on a baking breast side down duck greased with butter and bake 30 minutes. Then reduce the temperature to 220 ° C and leave for another hour.
You can check the readiness, piercing the skin, if the juice of red — to take out early. Pour as much as possible drips fat.
In a pan simmered chanterelle without oil and grease. Surrendered to pour the juice and let cool chanterelles.
Before serving, fry the chanterelles in butter for 5 minutes over high heat.
salt and pepper and sprinkle with half the chopped herbs. Serve with duck.
Translated by site: wday.ru
