Home Savory Magret, kabocha and sweet potato purée, shiitake, sautéed potatoes and buckwheat crumble

Magret, kabocha and sweet potato purée, shiitake, sautéed potatoes and buckwheat crumble

Difficulté : Medium
Catégorie : Savory
Sometimes being a food blogger is really cool, because I received two cases of wine from Plaimont. And as I am a big fan of red wine, I was really pleased. I suggest two recipes that will go perfectly with red wine. Here is the first one with this finely pre-cut duck breast for a perfect cooking, accompanied by a kabocha and sweet potato purée with a buckwheat and hazelnut crumble, garlic shiitake and crispy Rattes du Touquet. You can replace the kabocha with another squash, and the shiitake mushrooms with more traditional mushrooms. 

Recipe for 6 people:

Buckwheat crumble : 

  • 45g buckwheat flour
  • 35g of semi-salted butter
  • 30g of roasted hazelnut powder
  • 30g of grated parmesan cheese
  • 10g of sugar
  • ground pepper 

Mashed kabocha sweet potato :

  • 600g of cooked kabocha meat
  • 800g cooked sweet potato
  • 300g of full cream
  • 75g of semi-salted butter
  • salt, pepper, nutmeg

Garlic Shiitake: 

  • 6 tablespoons of olive oil
  • 600g of shiitake mushrooms
  • 4 garlic cloves
  • chives

Sautéed Rattes du Touquet :

  • 1 kg of rattes du Touquet
  • 6 tablespoons of olive oil
  • 50g semi-salted butter 
  • 3 duck breasts 

First, prepare the buckwheat crumble. Mix all ingredients by hand in a small container.

You must have a homogeneous paste.

Pour the dough in small pieces onto a baking sheet lined with baking paper.

Bake at 170°C for 17 minutes. Set aside.

Prepare the purée.

Cut and empty the kabocha, which you can replace with pumpkin or butternut squash.

Steam with peeled and chopped sweet potatoes.

Steam the whole thing for 15 to 25 minutes, a knife should fit in without resistance.

Collect the flesh of the squash and put it in a container with the sweet potato.

Mashed potato with a puree machine or hand blender. Add the semi-salted butter and the cream. 

Season with salt, pepper and a little nutmeg. Mix well. Set aside.

Wash the rattes du Touquet and small potatoes. 

Pour the oil and butter into a casserole dish over moderate heat.

Add the wiped potatoes cut in half.

Close the lid and cook for 25 minutes, stirring occasionally.

After this time, remove the lid and let cook until it is nicely colored. They will all become crispy! 

For shiitake mushrooms, you can replace them with more traditional mushrooms.

Peel them in parts and cut them into pieces.

Pour the oil and chopped garlic into a pan.

Add the mushrooms and cook until they are well done.

Add a little chives.

For the duck breasts, put them in the freezer for 3 hours to facilitate the following operation.

Cut them into very thin slices.

Then with two skewers, put them back together.

When everything is ready and cooked, cook the duck breasts in a very hot pan. The fat will melt even better with pre-cut slices. The fat must be well colored.

Let cook on the other side as well until desired doneness.

All that remains is to remove the picks and serve one half per person.

Serve all together, with the buckwheat crumble on top of the purée. A delight!

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