Wild duck with roasted mushrooms

Ingredients for Wild duck with roasted mushrooms

Instructions for Wild duck with roasted mushrooms

To prepare the Wild duck with roasted mushrooms recipe, please follow these instructions:

Rinse ducks inside and outside and dry them in paper towel.

The ducks are brown in half of the butter and oil. Be taken up and the fat poured from.

Clip the parsley coarsely. Chop the garlic and Juniper Berry. Cut bacon slices into coarse cubes. It's all fried in butter and oil at high temperature and seasoned with salt and pepper.

Add shallots and sauté the peeled kvartede easy.

Port wine and game Fund added and cooked thoroughly. The ducks put it back into the Pan and FRY, covered, for about ½ hour, after which they are taken up and rests with the breast side down for about 20 minutes.

Add the cream and the sauce is reduced by half. Smat with salt and pepper and smooth if necessary.

Breast and thighs cut from the hull and the meat is heated in the sauce.

The mushrooms roasted in a very hot pan without fat. Season with salt and pepper and a little chopped thyme and parsley.

Serve with asparagus potatoes there after shelling turned into butter in the Pan just before serving.