Duck breasts à la Murat

Last Recipes

Duck breasts à la Murat

Duck breasts à la Murat

Number of persons

3 Duck Breasts

6 tablespoons of Armagnac

1 tablespoon mignonette pepper

For the sauce:

1/2 bottle of red bergerac

1 chicken stock cube

1 spoonful of crushed juniper berries

2 cloves of garlic, unpeeled

1 bouquet garni

1 teaspoon of peppercorns

750 g fresh porcini mushrooms

1 teaspoon cornstarch




Olive oil

Preparation: 1 h
Cooking time: 15 min
Step 1
Cut the skin of the duck breasts in crossbows. Place them in a hot frying pan, skin to skin. Brown until the fat has melted, then turn them over to brown without cooking.
Stage 2
Remove them to a dish, sprinkle them with Armagnac and leave them to macerate for 15 minutes as follows: turn over and press each piece of duck breast with the palm of your hand so that they absorb the alcohol and become softer.
Step 3
Then cut them into slices of about 3 cm lengthwise. Arrange in an oven dish and season with salt and pepper using a mignonette. Set aside.
Step 4
Preheat the oven to 240°C (thermostat 8).
Step 5
Place the maceration juice in a saucepan and add the wine, half a glass of water, stock cube, berries, garlic, bouquet garni, peppercorns and 1 teaspoon of salt. Reduce by simmering.
Step 6
Prepare the porcini mushrooms in strips. Fry them in olive oil in a pan for 5 minutes. Strain the reduced sauce stock over the porcini mushrooms and leave to cook for 10 min. Then bind the sauce with the butter and cornflour and stir until it is smooth and creamy. Set aside.
Stage 7
Finish cooking the duck breasts 10 min in the preheated oven. Warm up the porcini sauce and pour it over the duck breasts in the dish or on a plate.
I add my grain of salt

No comments