Cream of Medoc ceps and dried duck magret
Serves 4 – Preparation: 45 min – Cooking time: 1 hour – Drying: 10 to 15 days
Dried magret: 1 duck magret – 250g coarse sea salt – 5g crushed mixed
pepper – pine needles – pine cones – heather
Cream of cep mushrooms: 1kg cep mushrooms – 10cl duck fat – 1L white
stock – 1L thick crème fraîche – 25cl spirit vinegar – 1 clove garlic – 1 bay
leaf – 1 sprig of thyme – 2 chopped onions – salt, black pepper
To serve: 4 slices of Gascon bread
Remove a little fat from the magret, place it in salt for 24 hours, then rinse and dry.
Crush the pepper, heather, pine needle and pine cone. Rub well into the magret. Wrap it in a tea towel, place it in the vegetable compartment of the fridge, and forget
about it for 10 to 15 days.
Cream of Medoc ceps
Reserve the 4 nicest and firmest ceps. Scrape the stems and brush the tops of the
others, taking care to wet them as little as possible, and dice them coarsely. Sweat the onions in a casserole, without browning them, along with the garlic, thyme, bay leaf and a spoonful of duck fat.
In a very hot pan, sauté the diced ceps with the remaining duck fat and season. When they have browned nicely, drain them and add
them to the casserole, add the white stock, bring to the boil and simmer for 30 minutes. Then add the crème fraîche and bring to the
boil. Remove the thyme and bay leaf.
Blend the cream in a blender and check the seasoning. Serve hot with the 4 reserved ceps, cleaned, cut in half and fried. Add the
slices of toasted bread and the magret cut into thin slices.
Photo : Claude Prigent