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Sliced Duck Breast filled with duck Foie Gras in a salad of conserved and raw ceps


Sliced Duck Breast filled with duck Foie Gras in a salad of conserved and raw ceps

 Preparation time : 20 min
 Level of difficulty : *

Ingredients for 4 people:

  • 12 slices of duck breast filled with duck foie gras block
  • 8 good boletus mushrooms
  • Salad mix
  • Walnut oil
  • Balsamic vinegar
  • Salt and pepper
  • 20cl white alcohol vinegar
  • 20cl water
  • 1 garlic clove
  • Thyme
  • Bay leaf


Boil the white vinegar and the water with a pinch of salt. Clean 4 boletus mushrooms and cut them into 8, put these pieces in the liquid and leave to simmer for 2 minutes. Carefully drain and place in a verrine. Heat the walnut oil at 70°C with a clove of garlic, thyme and bay leaf and pour over the boletus mushrooms in the verrine. Seal and leave to preserve for a minimum of 15 days.

 Put the preserved boletus mushrooms and the salad mix on the plate, along with three slices of breast and very fine slices of raw boletus mushrooms. Dress the salad and the raw boletus mushrooms with vinaigrette (walnut oil, balsamic vinegar, salt and pepper).

The chef’s advice

Substitute the boletus mushrooms with button mushrooms depending on the season


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