Recipe: Large Brown Paris Mushroom Caps

1 Preheat the oven to 320°F (160°C) (gas mark 5).

2 Clean your mushrooms by removing the stem, then rinse them quickly in water, remove the stems and reserve the caps.

3 Chop the stems into fine duxelles, heat 1 spoon of olive oil in a small pot, then add the minced shallots and mushroom duxelles, salt, pepper and let sweat for 5 minutes covered.

4 Then add the duck meat, finely chopped, moisten with your poultry stock, bring to a boil, then put in the oven for 30 minutes.

5 Meanwhile, pour a little olive oil into an ovenproof dish and place your mushroom caps upside down, salt and pepper then set aside.

6 Remove your duck rillettes, then bind them with your foie gras, and using a spoon fill the mushroom caps, in each place a garlic sliver and a little red bell pepper, pour a little water or stock into your dish and bake in the middle of the oven for 30 minutes.

7 Remove from the oven and drizzle with a dash of olive oil, serve hot.
*The foie gras binding is excellent but not essential, it can be replaced by adding 2 spoons of crème fraîche.