Recipe: Duck Crépinettes and Truffles

Name: Crépinettes de canard et truffes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Ingredients: ..aux lentilles blondes de st Flour et tombée de girollesCrépinettes de canard et truffes pour 4 personnes :1 magret de canard le gras retiré ainsi que le petit nerf présent le long du filet mignontaillé en carrés minuscules (brunoise)250 g de chair à saucisse maigre1 Truffe noire* (mélanosporum) fraîche ou en bocal de 30 à 40 g taillée en 12 petites lames (mandoline si vous avez)Sel poivre du moulin fleur de thymUn peu de jus de truffes1 morceau de crépine de porc très propre (demandez à votre boucher ou votre charcutier).200 g de lentilles blondes de St Flour*1 litre de fond de volaille froid préparé1 carotte épluchée et taillée en petits carrés150 g de girolles fraîches ou surgelées juste assaisonnées et sautées rapidement dans le jus des crépinettes.Beurre, huile neutre et 1 cuiller de graisse de canard.

By chef patrick ★ ★ ★ ★ ★ 5/5 (3 reviews) Meat

Prep 15 min

Cook 30 min

Total 45 min

Servings 4 serv.

Duck crépinettes and truffles with blonde lentils from St Flour and a medley of chanterelles... who wouldn't salivate???

Ingredients for 4 servings

...with blonde lentils from St Flour and a medley of chanterelles
Duck crépinettes and truffles for 4 people:
1 duck breast with fat and small nerve along the tenderloin removed
cut into tiny squares (brunoise)
250 g lean sausage meat
1 fresh black truffle* (melanosporum) or jarred 30 to 40 g cut into 12 small slices (mandoline if you have one)
Salt pepper from the mill thyme flowers
A little truffle juice
1 piece of very clean pork caul (ask your butcher or charcutier)
200 g blonde lentils from St Flour*
1 liter cold prepared poultry stock
1 peeled carrot cut into small squares
150 g fresh or frozen chanterelles just seasoned and quickly sautéed in the duck crépinettes juices
Butter, neutral oil and 1 spoon of duck fat

Step-by-step directions

The day before if possible
1/ In a salad bowl pour your diced duck, your sausage meat, salt, pepper from the mill add a little thyme flowers and your truffle juice, with clean hands work this stuffing and refrigerate.
2/ On your work surface, lay out your caul approximately 40cm long by 40cm wide, then with a fine knife cut 4 squares in each at the center place your 3 truffle slices, take out your salad bowl then with clean hands (rinsed in cold water) make 4 equal balls of stuffing flatten them slightly and place them on the truffle slices. Then close each caul which should give you 4 pretty "packets" where you will see your truffles through, refrigerate covered for a night.
3/ In a small cocotte sweat your carrot dice in a little duck fat.
Add a little thyme flowers and your washed lentils, moisten with cold poultry stock and count 20 minutes of cooking after the liquid returns to a boil. Keep aside covered.
4/ In a pan or sauté dish, melt a nice knob of butter with a little oil, when the color becomes slightly amber place your crépinettes truffle side down on the pan and cook very gently this way for 10 minutes then do the same on the other side. Then transfer to a plate keeping them in an oven heated to 90°C (gas mark 3) just long enough to quickly sauté your chanterelles in the fat from your crépinettes.
Presentation
In the center of very warm plates, 1 crépinette, then the reheated lentils, a little of their juice, and the chanterelles placed in them.
Of course, a dish somewhat "unconventional" due to the addition of a product like black truffle, besides you can also replace this Melanosporum (called Périgord black truffle) with a nice ripe Uncinatum (called Burgundy truffle)
see you soon and let me know
For the lentils the