Tournedos of Duck Breast Rossini

For 4 people

Preparation time: 20 minutes

Cooking time: 5-6 minutes

For this recipe you will need the following ingredients:

• 2 duck breasts
• 1 jar of Perigueux Sauce (see this product on our website)
• 1 spoonful of double cream
• 4 nice slices of foie gras (a semi-cooked foie gras or a block of foie gras or a mousse of foie gras: see these products on our site)
• 4 large slices of fresh truffle (see this product on our site)
• Salt and Pepper

Preparation:

Slice the Foie Gras or Foie Gras Mousse 1 cm thick and set aside.

Partially remove the skin from the duck breast, leaving a thin film of fat.

Add salt and pepper.

Fry the duck breasts over a high heat, skin side first, then turn them over halfway through the cooking time.

Remove from heat according to desired doneness.

While the Magrets are cooking, pour the jar of Périgueux Sauce into a saucepan over medium heat, bring to the boil while stirring well and add a spoonful of crème fraiche at the end.

Serve on a plate (in a warm dish) and place the piece of Magret previously divided in two (half a Magret per person) then the slice of foie gras on top, cover with sauce and add a slice of truffle for those who wish but it is not an obligation.

Serve immediately with a pan of porcini mushrooms (this product is available on our site) or potatoes (why not Sarladaises: see the recipe card).