Duck Fillet Julienne with Porcini Mushrooms
Duck fillet gives this julienne more protein and iron, while cream and cheese make the flavor richer and softer. Porcini adds a pronounced aroma, so this hot appetizer works well for a keto table and a festive serving.
Read
Video on the topic
Reviews
Notes
Inventory: Oven
1 kg 666 gram
Digestion time: 4 hour
Complete protein: ✔
Cut duck fillet (150 g) and porcini mushroom (50 g) into small pieces. First fry the duck fillet in ghee (40 g) for about 10 minutes, then add the porcini (50 g) and cook for another 2 minutes so the mushroom aroma opens up in the fat.
Transfer the meat and mushrooms into cocottes or a small baking dish, pour over 35% cream (100 g), and sprinkle hard cheese (100 g) on top. Bake the julienne in the oven at 180 degrees C for about 20 minutes until the cheese melts and the surface becomes lightly golden.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Duck Fillet Julienne with Porcini Mushrooms", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Vitamin A: NOW Foods, Vitamin A, 10,000 IU, 100 Softgels
Buy
≈ $5.32
Promo codes for iHerb (4)
More appetizers:More recipes
Watch others from meat and chicken:
More marinades for meat:
We recommend reading
All articlesSmoke point temperature of various types of oils and fats.
7min
Italico cheese: what it is, how it should look, and how it is made
8min
Why White Bloomy-Rind Cheese Turns Bitter, Does Not Soften, and Smells Like Ammonia
8min
Why early holes and gas formation appear in cheese during summer
9min
Share: