Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Put the 2 duck fillets into a cold pan with pepper and salt. Turn the heat on low and render down the fat from the duck by gently cooking.
Meanwhile, empty half of the duck rillette meat and fat from the can into a large bowl. It should be roughly half and half measurements of meat and fat. Mash up the rillette meat and fat using two forks. It should form into a smooth pate like mixture. Put to one side.
Once the duck has a good colour on it, turn it over and put it straight in the oven for 8 minutes, until it is pink in the middle.
Meanwhile, add the Madeira to a pan and flambé it to burn off the alcohol. Whilst it’s reducing, add a splash of red wine and 500ml of reduced beef stock into the pan. After stirring for 2 minutes over a high heat, take it off the heat and set to one side to reduce the sauce.
Finely slice the shallot and cut the mushrooms into chunks. Slice the brioche and toast in a new pan with a knob of butter. Turn over after 30 seconds, and remove from the pan when cooked on both sides. Throw all the chopped mushrooms and the sliced shallot into the pan with a very small knob of butter. Season once cooked through.
Return the sauce to the heat to gently warm it through. Chop the chervil and throw it in with the mushrooms. Thinly slice the truffle. Take the sauce off the heat and add the truffle along with 2 knobs of butter to finish. Take the duck out of the oven and leave to rest for 2 minutes.
Plate the slice of brioche topped with duck rillete, the duck breast, the mushrooms, the sauce and finally a dusting of truffle.
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Put the 2 duck fillets into a cold pan with pepper and salt. Turn the heat on low and render down the fat from the duck by gently cooking.
Meanwhile, empty half of the duck rillette meat and fat from the can into a large bowl. It should be roughly half and half measurements of meat and fat. Mash up the rillette meat and fat using two forks. It should form into a smooth pate like mixture. Put to one side.
Once the duck has a good colour on it, turn it over and put it straight in the oven for 8 minutes, until it is pink in the middle.
Meanwhile, add the Madeira to a pan and flambé it to burn off the alcohol. Whilst it’s reducing, add a splash of red wine and 500ml of reduced beef stock into the pan. After stirring for 2 minutes over a high heat, take it off the heat and set to one side to reduce the sauce.
Finely slice the shallot and cut the mushrooms into chunks. Slice the brioche and toast in a new pan with a knob of butter. Turn over after 30 seconds, and remove from the pan when cooked on both sides. Throw all the chopped mushrooms and the sliced shallot into the pan with a very small knob of butter. Season once cooked through.
Return the sauce to the heat to gently warm it through. Chop the chervil and throw it in with the mushrooms. Thinly slice the truffle. Take the sauce off the heat and add the truffle along with 2 knobs of butter to finish. Take the duck out of the oven and leave to rest for 2 minutes.
Plate the slice of brioche topped with duck rillete, the duck breast, the mushrooms, the sauce and finally a dusting of truffle.
