Duck gallantine champagne sauce

 All Dishes

 FR002 · LYCEE HOTELIER REGIONAL DE MARSEILLE

Description

Duck gallantine champagne sauce from France


Recipe

Recipe
- Debone the duck, seasons it with salt and pepper.
- Make the mousseline farce mixing the chicken breast, the egg white and cream.
- Cook the mushrooms sliced in small pieces with a piece of butter.
- Stuff the duck with the farce on the mushroom.
- Film it very well and cook it on the steam during one hour.

Sauce champagne:
Reduce the champagne with the shallots.
Add the chichen stock and reduce it with the cream.

Ingredients

Duck: 1 pce
Chicken breast: 1 filet
Cream: 200g
Egg white: 1 pce
Mushrooms: 200g
Butter: 70g
Salt

Sauce champagne:
Chicken stock: 0.5l
Champagne: 0,2l
Shallot: 70g
Cream: 0,3l


 10 people ·  60min.


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