Wild duck tournedos with spinach-timballe and mushroom sauce

Ingredients for Wild duck tournedos with spinach-timballe and mushroom sauce

Instructions for Wild duck tournedos with spinach-timballe and mushroom sauce

To prepare the Wild duck tournedos with spinach-timballe and mushroom sauce recipe, please follow these instructions:

Duck breasts cut from the breast bone. The rest of the other one can cook Fund or fumet. The breasts are seasoned with slat and pepper and combine two and two, with the fur side outwards. The ombindes with big fresh blubber slices with cotton string.

The breasts are roasted in the oven at 190 degrees range, that is to say, that the FRY in 8 min., resting in 8 minutes, FRY for 8 minutes and rests in 8 min.

By server no cut the meat into slices across.

Them boil, freed from skins, rives coarsely, turn over in honey and vinegar and pressed down into 4 round portion molds.

The cleaned spinach reversed in butter and season with salt and pepper. Pour into a sieve and væden are pressed out. A clove of garlic chopped and changed in The pressed down on top of the molds. with beetroot. By serving, invert the out on teller core.

The redecorated mushrooms Sauté in butter. Red wine poured over and boil slowly down. Fumeten added and the sauce is cooked further into.

Serve, if desired. with oven-fried potato wedges.