Perfectly cooked duck breast served with a medley of mushrooms, cabbage, foie gras and a red wine drizzle.
Remove the duck breasts from the fridge so that they are at room temperature before cooking. Wash all the mushrooms and cut in to pieces. Peel and dice the shallots. Wash the cabbage, remove the outer layers and dice the rest. Place the chopped cabbage in a pan of salted boiling water and cook for 5 minutes. Once cooked, drain then refresh in cold water. Drain from the cold water after 5 minutes.
Heat a large pan or wok, add a little olive oil and then add the mushrooms, starting with the girolles as they will take the longest to cook. Next add the oyster mushrooms then the white mushrooms and finally the trompette de la mort. Now add the shallots and the blanched cabbage. Quickly cut the foie gras in to cubes and then add to the pan. Check the seasoning.
Preheat the oven to 220'C.
Score the skin of the duck breasts and season. Heat a frying pan to hot and then place the duck breasts in the pan skin side down. Allow to colour then turn over to cook the other side. Once both sides are coloured, remove from the pan and allow to rest for 10 minutes. Finish cooking in the oven for 8-10 minutes - they should be pink in the middle after this amount of time.
Remove the grease from your frying pan and then deglaze with two glasses of red wine. Allow to reduce a little then add a glass of water and the veal glaze. Allow to reduce until you have a thick sauce.
Cut your duck breasts in to slices and serve on a bed of cabbage and mushrooms. Drizzle the red wine sauce over the dish to finish.
«If you prefer, replace the foie gras with a little duck fat or butter.»