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Trio De Canard Aux Champignons et Tomates Confites, Jus Au Beurre (Duck trio with sauteed wild mushrooms and confit tomatoes, jus au beurre) Recipe

Trio De Canard Aux Champignons et Tomates Confites, Jus Au Beurre (Duck trio with sauteed wild mushrooms and confit tomatoes, jus au beurre) Recipe

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Trio De Canard Aux Champignons et Tomates Confites, Jus Au Beurre (Duck trio with sauteed wild mushrooms and confit tomatoes, jus au beurre)

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Ingredients:

Serving

Directions:

Marinate the duck drumsticks for 12 hours with salt, thyme, rosemary, a pinch of pepper, and the chopped garlic. Rinse the duck under running water, and then dry with a clean towel. Keep cool.
In a cast iron pot, saute the duck until light brown color then cover with duck fat and cook it slowly until the meat is very soft, about 40 to 45 minutes. Remove from the fat and keep warm.
Preheat the oven to 165 degrees F.
Clean and cut the mushrooms. In a nonstick pan, without any fat, saute the mushrooms with a little bit of salt. When the water from the mushrooms appears in the pan, strain the mushrooms and save the liquid. Saute the mushrooms a second time starting with a spoon of duck fat in the pan. Cook until light brown, season with salt and pepper and finish with chopped garlic and chopped parsley. Keep hot.
Mix the tomatoes and 2 tablespoons of olive oil, salt and pepper. Place in a baking dish and bake for 30 minutes. Remove from oil. Keep hot.
In a nonstick pan saute the slices of foie gras over high heat with salt and pepper, 1 to 2 minutes on each side, and keep hot. Season the duck breast with salt and pepper. In the same pan with the fat from foie gras, saute the duck breast, starting on the skin side, until the fat is golden brown and rendered. Turn and cook to medium rare, about 10 minutes total. Remove from pan and let rest 10 minutes before to split each breast in 2 equal parts.
In a saucepan, bring the liquid from mushrooms to a boil, then with a whisk, incorporate by small quantity the butter until a creamy sauce forms, and add salt and pepper. Display the sauteed mushrooms in the center of each plate, then 1 confit drumstick, a slice of sauteed foie gras and the sauteed duck breast. Use the tomatoes for decoration and finish the plate with a spoon of mushroom butter sauce. Eat very hot.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1435.24 Kcal (6009 kJ)
Calories from fat	1332.33 Kcal
		% Daily Value*
Total Fat	148.04g	228%
Cholesterol	314.07mg	105%
Sodium	2069.57mg	86%
Potassium	575.31mg	12%
Total Carbs	9.49g	3%
Sugars	2.67g	11%
Dietary Fiber	3.87g	15%
Protein	22.07g	44%
Vitamin C	36.9mg	62%
Vitamin A	16.3mg	543%
Iron	208.9mg	1161%
Calcium	80.3mg	8%

Amount Per 100 g
Calories	393.13 Kcal (1646 kJ)
Calories from fat	364.95 Kcal
		% Daily Value*
Total Fat	40.55g	228%
Cholesterol	86.03mg	105%
Sodium	566.89mg	86%
Potassium	157.59mg	12%
Total Carbs	2.6g	3%
Sugars	0.73g	11%
Dietary Fiber	1.06g	15%
Protein	6.04g	44%
Vitamin C	10.1mg	62%
Vitamin A	4.5mg	543%
Iron	57.2mg	1161%
Calcium	22mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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