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Tranches de magret de canard fourre au bloc de foie gras de canard
12 slices of duck breast filled with duck foie gras block
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8 good boletus mushrooms
Salad mix
Walnut oil
Balsamic vinegar
Salt and pepper
20cl white alcohol vinegar
20cl water
1 garlic clove
Bay leaf
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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).

Substitute the boletus mushrooms with button mushrooms depending on the season