Wild mushroom gourmet toast with glazed duck aiguillettes

Difficulty :
Preparation :
15 min
Baking :
Type of recipe :
Main course

INGREDIENTS (serves 8)
16 Sarrade Duck Aiguillettes
8 slices of rustic bread 12 cm long and 2 cm thick
1kg wild mushrooms (ceps, Girolles, Chanterelles, Pied de Mouton, horn of plenty, etc.)
60kg diced Sarrade Mi-Cuit Foie Gras
1 tablespoon chopped shallots
2 tablespoons chopped chervil
2 tablespoons olive oil
60g butter
2 tablespoons red wine vinegar
4 tablespoons soy sauce
Freshly ground pepper


Clean and roughly chop the mushrooms. Sauté in a hot pan with a tablespoon of olive oil for 5 minutes. Reduce the heat and add 20g of butter, the diced foie gras and the shallots. Fry for another 3 minutes, add the chopped chervil then keep aside in a warm place.

Cut the aiguillettes into small sticks and season with pepper.

In a large, hot frying pan, sauté the aiguillettes with the remaining butter and oil for 3-4 minutes maximum; they are best served pink. First deglaze the aiguillettes with the vinegar and reduce until dry. Then pour in the soy sauce and reduce by half.

Toast the bread and garnish with the sautéed mushrooms and aiguillettes.

Serve immediately with a little gem lettuce salad with a vinaigrette made from the meat juice.

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Enjoy your meal