Wild andebryst filled with mushrooms served with roasted small potatoes and sauce of Orange and port wine

Ingredients for Wild andebryst filled with mushrooms served with roasted small potatoes and sauce of Orange and port wine

Instructions for Wild andebryst filled with mushrooms served with roasted small potatoes and sauce of Orange and port wine

To prepare the Wild andebryst filled with mushrooms served with roasted small potatoes and sauce of Orange and port wine recipe, please follow these instructions:

The mushrooms are chopped finely and toasting on the hot pan-seasoned with salt and pepper. Breast meat cut of the wild duck-fat mind up at the back, and cutting a pocket for the filling. The mushrooms make in your pocket and chest tied together with string and Brown in frying pan. Seasoned with salt and pepper. The meat is placed on a griddle and FRY at 180 degrees about 12 minutes. The Pan boil with juice from the oranges and reduced a little before poured red currant jelly on the forehead. Which boils up and whipped out in orange juice. Add the port wine and demi glace. Let the sauce småsimre until serving. Herbs and potatoes set to round balls of parisiennejernet. Balls are blanched in boiling water is taken up and toasting on the forehead in a little butter. There are seasoned with salt and pepper and thyme. The duck breast is taken out of the oven and must pull a bit. The balls are placed on the plate of herbs and potatoes-upstairs added duck breast that just chop through the Center and around the added a little of the sauce. Garnish with a little fresh thyme.