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.
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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.
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