Duck Magret with Morelles and Maple Syrup

Ingredients

For 2 servings

• •1 1 Canard Magrets
• •1 1 jars of morilla (dry)
• •maple syrup
• •2 2 shallots
• •30 g 30 g butter
• •1 gousse 1 clove of garlic
• •1 pincée 1 pinches of salt
• •1 pincée 1 pinch of pepper

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.