Summary

Ingredients

• 1 duck breast
• 8 potato (s)
• 50 g butter
• 1 spring onion (s)
• 2 tablespoon porcini mushrooms, dried
• 500 ml cream
• 50 g porcini mushrooms, fresh
• Chilli flakes or cayenne pepper
• salt and pepper
• some parsley, chopped

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Instructions

1. Soak the dried porcini mushrooms in as little water as possible for an hour. Then take it out, squeeze it out and cut it into small pieces. Tip the water through a coffee filter to clean it.
2. Peel the potatoes. Melt some butter in a saucepan, toss the finely chopped spring onions and porcini mushrooms in them until translucent, then add the potatoes and toss them too. Pour on the cream and about 1 tablespoon. Porcini mushroom water. You may not use all of the cream, the liquid should only just barely cover the potatoes. Simmer over low heat and uncovered for about 30 minutes, until the sauce is thick and creamy and the potatoes are cooked through. Salt and pepper at the end.
3. In the meantime, scratch the duck breast diagonally several times on the fat side and rub a touch of chilli flakes on the skin side.
4. Melt some butter in the pan and place the breast skin-side down in the warm, but not hot, pan. Fry for 6 - 8 minutes on both sides over low to medium heat, depending on the size of the duck breast. Then take it out and let it rest.
5. Roast the porcini mushrooms in slices on both sides for a few seconds in the pan.
6. Arrange the fresh porcini mushrooms on the creamed potatoes and sprinkle with parsley, cut the duck breast into slices and serve with it.