Recipe: My Andean Cornues Stuffed with Duck and Loire Mushrooms

Name: My Andean Cornues Stuffed with Duck and Loire Mushrooms
Prep time: 20 min
Cook time: 60 min
Total time: 140 min
Yield: 4 servings
Ingredients: 4 beautiful "Cornues des Andes" from the garden (if possible); 1 Duck breast with skin removed and set aside; A few small new onions; 200 g (7 oz) of small chanterelles just pan-fried; 1 clove of garlic, trimmed and sliced; herbs one egg yolk; lemon thyme and bay leaf; salt and freshly ground pepper

By chef patrick Asfaux 3.8/5 (10 reviews) · 🍳 20 made it

Prep 20 min

Cook 60 min

Rest 1h

Total 2h20

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

4 beautiful "Cornues des Andes" from the garden (if possible)
1 Duck breast with skin removed and set aside
A few small new onions
200 g (7 oz) of small chanterelles just pan-fried
1 clove of garlic, trimmed and sliced
herbs one egg yolk
lemon thyme and bay leaf
salt and freshly ground pepper

Step-by-step directions

1 Cut the tomatoes in half lengthwise then hollow them out and salt them and keep them upside down.

2 In a salad bowl place your duck breast cut into tiny squares (like steak tartare)
add a little chopped garlic herbs a piece of bread soaked in milk salt and pepper and by hand knead well.

3 Preheat your oven to 190°(th6+).

4 Cut your duck fat into small cubes and line the bottom of an ovenproof dish with it.

5 Then place your 8 tomato halves on top and fill them with your duck preparation then on each push in a clove of garlic, around it put your small onions thyme bay leaf and the chopped tomato flesh salt and pepper and into the oven (middle of oven).

6 After 30 minutes cover them with parchment paper.

7 When cooking is done add the chanterelles around and turn off the oven
and let "rest" this way for 15 minutes.
Serve in the dish in the center of the table.