Duck breast with morels and maple syrup

Ingredients

2 servings

• 1 Duck breasts
• 1 jars of morels (dried)
• maple syrup
• 2 shallots
• 30 g of butter
• 1 cloves of garlic
• 1 pinches of salt
• 1 pinches of pepper

Steps

1. 1

   Rinse the morels then rehydrate them in a little water. Keep the soaking water and strain it well through a very fine sieve.

2. 2

   Reduce to 3/4 over high heat, then strain again through a fine-mesh sieve.

3. 3

   Clean the rehydrated morels, dry them, then cut them in half lengthwise if they are large. Keep the small ones whole.

4. 4

   Chop the garlic and shallots.

5. 5

   Sauté in butter then add the morels and cook for 5 minutes before adding the reduced infused water and 1 teaspoon of honey. Cook until the liquid is almost completely absorbed. Keep warm.

6. 6

   Score the fat on the duck. Heat a pan over medium heat.

7. 7

   Place the duck breasts in the pan, skin side down. Let the fat render for 5 minutes. The skin should be golden brown. Remove excess fat as it renders.

8. 8

   Turn the duck breasts over to the flesh side and continue cooking for 5 to 7 minutes. Add 1 tablespoon of maple syrup 2 minutes before the end. Season with salt and pepper.

9. 9

   Cover the duck breasts with aluminum foil and let rest for 5 to 7 minutes.

10. 10

    Sauté the morels in the pan where the duck cooked while you slice the duck breast. Serve with the morels.