the name is quite long, but at least it’s explicit…
anyway…
There are days when it turns out just as we wanted. The strength of porcini mushrooms and duck is kept in check by the white pepper, the crispness of the puff pastry… we’re in a good place.

🐻😊

Serves 4

Ingredients

For the Duck filling

• 2 duck breasts
• 4 tablespoons honey
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• Plenty of patience
• 600g porcini mushrooms

For the Puff Pastry:

• 200g flour
• 180g butter
• 10cl water

Or, if you’re not a martyr laboring over homemade puff pastry:

• 500g store-bought puff pastry

For the Sauce:

• 2 heaping tablespoons cornstarch
• 2 heaping tablespoons crème fraîche
• 1 teaspoon ground white pepper
• A pinch of salt
• A bit of broth or the mushroom cooking drip

Glazing the Duck

1. Thoroughly dry the duck breasts in advance and score the skin to help render the fat.
2. Mix honey, salt, and pepper.
3. Brush on the first layer of glaze and bake at 70°C (160°F), convection mode, for one hour on a wire rack.
4. Apply a second layer of glaze and bake for another hour at 70°C.
5. For the third layer, position the duck skin-side up under the grill at 110–120°C (230–250°F) and grill until caramelized (about 15 minutes).
6. Keep warm.

If Making your own Puff Pastry:

first I bow to you brave adventurer :-p

• Five turns are enough for a basic puff pastry.

regadless of the procurement method

• Pre-bake into cylindrical rolls.

For the Mushrooms:

1. Slice the porcini into coarse slices.
2. Cook on low to medium heat for 20 minutes, allowing the mushrooms to sweat fully. They should remain slightly firm.

For the Sauce:

• Prepare a béchamel base using cream. Add the white pepper at the end of the béchamel process.

assembly

1. Cut the duck into thin strips.
2. On the plate, place a roll of puff pastry filled with mushrooms, and scatter extra pieces of puff pastry around the roll.
3. Drizzle the duck strips with sauce.
4. Serve hot.