Pastry with porcini mushrooms and duck breast

Ingredients:

4 Great flight to the wind with butter Ready to fill 

600 g porcini mushrooms, cut

2 cloves of garlic

1 tbsp chopped parsley

120 g sliced duck breast

40 cl skimmed milk cream

40 g of butter

40 of flour

1 vegetable stock cube

200 ml of water

Preparation:

Preheat oven to 120°C, then wind for 10 min to heat.

Boil the water, then dilute the vegetable cube broth.

Mix until the broth cube is completely dissolved.

Cook the porcini mushrooms over high heat with garlic and parsley.

Gradually add the vegetable broth.

Make a béchamel sauce: melt the butter, add the salt and flour. Whisk in the milk 3 times. The béchamel will thicken.

Season.

Cut the slices of duck breast into pieces.

Off the heat, add mushrooms and pieces of ducks.

Take the flights to the wind of the oven, then pour the preparation.

Serve immediately.

Our blogger’s tip:

Serve with a small salad.