Poultry dishes

Entree

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Recipe from France for 4 persons, suitable for for christmas and other holidays.

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Ingredients

1 1/2 ounce butter
1 pnd mixed mushrooms
3 sjalots, chopped finely
2 cloves garlic, chopped finely
1/2 cup white wine
2 cups poultry stock
salt and pepper
3 chickenbreasts, about 1 pnd
2 tbsp light soysauce
1/2 tbsp gingersirop
1 1/2 tbsp dry sherry

Preparation

Heat 3/4 of the butter and saute mushrooms on high heat for about 3-4 mins. Take out of pan and add rest of butter to saute sjalot and garlic on low/medium heat, about 4-5 mins. Add wine and stock. Reduce to about half and strain sauce, add salt and pepper to taste and add mushrooms. Leave in refridgerator until use.

Slightly carve breastskin and marinate in mixture of soy, gingersirop and sherry. Leave for about 20 mins.

Prepare duck by panfrying, skinside down until skin crips up, about 7-8 mins. Then turn and on low heat another 4 mins. Take out of pan and leave to rest in tin foil.

Warm up sauce and serve duck sliced with sauce around duck.

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