Duck fillet with beurre blanc sauce and a light eryngi salad
- Duck fillet - 130 g
- Butter - 50 g
- Eryngi - 70 g
- A stalk of celery - 1 pc
- Shallots - 3 pcs
- Red wine - 100 ml
Method of cooking
1
Duck:
Marinate the duck fillet in your favorite spices for 1 night in a baking sleeve. The next day, bake in the oven at 180' for 40 minutes.
Marinate the duck fillet in your favorite spices for 1 night in a baking sleeve. The next day, bake in the oven at 180' for 40 minutes.
2
Beurre blanc sauce:
melt the butter and fry the shallots, and add a couple of drops of wine vinegar and wine. wait until the alcohol and a little excess moisture have evaporated. Turn off the heat and add the cold butter.
melt the butter and fry the shallots, and add a couple of drops of wine vinegar and wine. wait until the alcohol and a little excess moisture have evaporated. Turn off the heat and add the cold butter.
3
Eryngi:
cut into thin strips and fry in butter with salt.
cut into thin strips and fry in butter with salt.
4
Spread the sauce on a plate and lay out the duck breast, add herring and celery salad.
