Recipe: Duck Steaks on the Bone

Name: Steaks de Canard à l'os
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions
Ingredients: Quartiers de « Belle de Boskoof » poivréesb et girolles « pays »8 côtes de canard* taillées en largeur côté filet(2 ,5 a 3cm d'épaisseur)2 belles pommes épluchées et évidées, coupées en quartiers d'1 cm d'épaisseur200 gr de petites girolles juste épluchées et nettoyées1 cuiller a soupe de graisse de canard8 gr de poivre rose écrasésel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

Quarters of "Belle de Boskoof" peppered and country chanterelles
8 duck ribs* cut lengthwise on the fillet side
(2.5 to 3cm thick)
2 beautiful peeled and cored apples, cut into 1 cm thick quarters
200 gr of small chanterelles just peeled and cleaned
1 tablespoon of duck fat
8 gr of crushed pink pepper
salt and freshly ground pepper

Step-by-step directions

1- In a large pan, grill, or plancha, heat your duck fat.

2- When the fat is hot, pan-fry your duck steaks for 2 minutes on each side, then remove them to a plate, salt and pepper.

3- In your pan with the rendered fat, place your apples on one side and the chanterelles on the other, salt and pepper, then flip your apple quarters when they have taken on color, cook for another 5 minutes and stop cooking, then scatter the pink pepper over your apples, place your duck steaks on top with the cooking juices, then place a lid on top and let it "rest" like this for about ten minutes.
Then present on each hot plate your duck steaks surrounded by your apples and chanterelles
As you can see, I chose to make this recipe on my small plancha that I brought to the middle of the table.
* I also used for this recipe duck fattened called mulard breed from which foie gras is obtained

Girolles Plancha Pommes fruits