Muffin with Duck Breast and Chiodini Mushrooms

Muffin con Petto d'Anatra e Chiodini

Ingredients (4 persons):

For Muffin
  • 250 g Flour + for the molds
  • 2 Eggs
  • 60 g Butter
  • 30 g Grated Parmesan
  • 100 g Milk
  • 30g Baking powder
  • 5 g Salt
For the Duck
  •  1/2 Breast of Duck
  • 300 g Chiodini mushrooms
  • 200 g Tomato Puree
  • 40 g Onion
  •  30 g Celery
  • 30 g Carrot
  • 100 g Vegetable Broth
  • 20 g Parsley
  • 10 g Extra virgin olive oil
  • Salt and pepper

Begin to buttering and flouring 8 molds for muffins. Preheat the oven to 250 C°.

Sift the flour by combining 2 teaspoons yeast. Now add the eggs, a pinch of salt, Parmesan, melted cold butter and started to stir. Now add the milk gradually, stirring constantly. The dough should be a little creamy.

Place the dough in the molds and bake for 15 minutes. Once cooked remove from the oven.

While the muffins bake, clean the Chiodini mushrooms and blanched them in salted water for a couple minutes. In a frying pan, sauté the celery, the carrot and the chopped onion with 2 tablespoons of oil. Add the Chiodini mushrooms. When all browned, add the tomato sauce a ladle of broth, salt and pepper. Cover and simmer for 30 minutes. When cooked, sprinkle with parsley.

Now brown the duck in a pan with 3 tablespoons of hot oil from the side without skin. Once well colorful, pass it in the oven to 220 C° for about 4 minutes. Remove from the oven and let rest for 5 minutes and slice.

Serve by placing in each plate a bit of Chiodini mushrooms, 2 muffins and a few slices of duck on the mushrooms. Serve immediately.
Bon appetite!
For 1 Muffin
For the Duck and Mushrooms

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