| Poids | Unité | Ingrédients |
|---|---|---|
| wild duck breasts | ||
| 60 | gr | Cendré cheese |
| 125 | gr | coarse salt |
| 10 | gr | cracked pepper |
| 8 | rosemary sprigs | |
| 60 | gr | salted butter |
| 1 | tbsp | olive oil |
| 1 | cup | mushroom mix (oyster mushrooms, shiitake, King mushrooms) |
| 2 | grey shallots, chiseled | |
| 3 | garlic cloves, minced | |
| 1/2 | parsley bunch, chopped | |
| 1/2 | fresh thyme bunch, chopped | |
| 250 | gr | frozen cranberries |
| 100 | ml | maple syrup |
| 1/2 | lemon | |
| 1 | shallot, chiseled |
Smoked Duck
Mix coarse salt, pepper and four rosemary sprigs. Salt duck breasts on the meat side and store in refrigerator overnight. The next day, rinse under water and lightly smoke breasts with fir and rosemary. Cook smoked breasts in a skillet over medium heat on both sides to medium rare. Set aside on a rack.
Sautéed Mushrooms
Heat a skillet almost to smoking point, then add the olive oil and mushrooms. Cook until lightly browned. Add butter and spices, season and set aside for warm assembly.
Cranberry Compote
In a saucepan, sweat the shallots with a knob of butter. Add cranberries and the rest of the ingredients. Cover and cook over low heat for about 10 minutes, then remove cover and finish cooking, stirring regularly. Remove from heat when compote-like texture is achieved.
Assembling
Place mushroom mixture on a toasted slice of home-style or brioche bread. Top with slices of Cendré cheese and grill in the oven until cheese is completely melted. Garnish with thin slices of smoked duck breast, add cranberry compote and enjoy!