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Ingredients
Le magret d'oie fumé prétranché
Smoked Goose Breast
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Magret oie fumé au bois d'hêtre
Smoked Goose Breast
20 mushrooms
30g onion fondue
30g blanched spinach
Salt, pepper
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Instructions
1
Peel the mushrooms, remove the stems, briefly remove the insides and slightly trim the tops of the caps to keep the mushrooms straight.
2
Cut the smoked goose breast into pieces.
3
In a bowl, mix the ricotta, spinach, onion, duck breast, salt and pepper and set aside.
4
Cook the mushrooms for 2 minutes in a frying pan over low heat with a little oil and butter. Add a little salt and pepper.
5
Put in the oven for 5 minutes at 180°C.
6
Remove from the oven, put the stuffing in each mushroom and add 1 slice of smoked duck breast on top
7
Bake for 3 minutes at 180°C and serve immediately. Enjoy!
Recipe was made by our chef.