Duck Magret with Morelles and Maple Syrup

Method

1. 1

   Rinse the morels and rehydrate them in a little water. Keep the maceration water and sieve it fine.

2. 2

   Reduce to 3/4 over high heat, switch to Chinese again.

3. 3

   Clean, the morels rehydrate, dry them and then cut them in 2 lengthwise if they are large. Keep the kids whole.

4. 4

   Chop the garlic and shallots.

5. 5

   Sauté in butter then add the morels and cook 5 minutes before adding the reduced infused water and 1 teaspoon of honey. Cook until liquid is absorbed almost completely. Keep warm.

6. 6

   Stir the duck fat. Heat a skillet over medium heat.

7. 7

   Place the duck breasts on the skin side against the pan. Melt fat for 5 minutes. The skin will then be golden. Remove excess fat as and when.

8. 8

   Turn the duck breasts on the flesh side and continue cooking for 5-7 minutes. Add 1 tablespoon of maple syrup 2 minutes before the end. Salt, pepper.

9. 9

   Cover the duck breasts with aluminium foil and let stand for 5-7 minutes.

10. 10

    Pass the morillas into the pan where the magret cooked while you slice the magret. Serve it with the morillas.

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