The chanterelles are the key to this recipe signed by Landes chef François Castets, the restaurant in Saint-Pierre-du-Mont Fourchette et Sable Blanc.
Chanterelles associated with Landes duck for a nice stew with a not too sweet white wine. Why the duck? Because it is necessary to support more than ever the fatty duck sector in the Landes again suffering with the return of the avian flu confides the chef and quite simply because it is terribly good in a stew.
– MCG
For this “Duck stew with chanterelles” you need:
- chanterelles
- duck breast, candied gizzards and confit duck sleeves
- belly
- some onions
- Garlic
- sweet white wine (not too sweet)
- tied beef stock
- salt and pepper
You will proceed instinctively like the chef depending on the quantity of chanterelles at your disposal and you will taste your dish at each step to check the balance of flavors.
Start by cutting your duck breast into cubes, keeping the fat of course. Peel and slice your onions, garlic, cut your belly into small pieces of bacon and brown everything in your casserole dish, season.
When everything is well browned and golden, add your thoroughly cleaned chanterelles, sear them well and gradually add the white wine gradually to your liking, this sweet white wine will bring a slight sweet taste to the stew.
Add your beef stock and if your sauce is not thick enough you can add a little flour or cornstarch.
Add to finish your duck confit gizzards cut in two or four and simmer for a minimum of three hours.
When serving you will add your duck sleeves simply baked in the oven to accompany the stew with nice slices of toasted bread for example.