Mushrooms with broth of duck
1 large onion,
2 garlic cloves,
breast of duck,
1 sprig of Rosemary,
50 cl poultry stock,
200 grs. mushrooms (mushrooms time is now: for example, shiitakes, chanterelles, Horn of plenty mushrooms, porcini mushrooms),
50 g cooked chickpeas,
mini cherry tomatoes,
4 slices dried duck ham
Wash the celery, Peel the onion and the garlic and cut fine. Fruit 5 min in a casserole with a splash of olive oil until translucent.
Remove the skin of the duck breast and cut the meat into cubes. Place the cubes in a bowl and cover with plastic wrap. Fill the Smokekid with cherry wood chips, insert light and fill the bowl with smoke. Allow the smoke to settle for 3 minutes. Then add the duck with a sprig of Rosemary, the stock and 500cl of water to the vegetables. Let simmer for 30 minutes on low heat.
Gently clean the mushrooms with a brush. Cut large specimens into quarters or in slices. Heat a splash of olive oil in a pan and fry the mushrooms and season with salt and pepper. Strain the duck broth (possibly with a ready pass cloth) and cook on high heat and season with salt and pepper. Divide the mushrooms with a few cherry tomatoes and the chickpeas over the preheated plates, add a spoonful of broth and garnish with rosemary leaves and a slice of dried duck ham. Serve immediately.
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