Brome Lake duck stuffed tournedos surprise, pan seared with forestière sauce
- Preparation : 15 minutes
- Cooking : 12 minutes
- Portions : 4
- 4 Brome Lake duck tournedos thawed
- 40g Mont. St. Benoit block cheese from Abbey St. Benoit du Lac (or old cheddar, fontina, gruyere)
- Sufficient quantity of herbs de Provence (optional)
- Salt and freshly ground black pepper
- 2 tbsp. (15 ml) French shallots, finely chopped
- ½ cup shiitake and oyster mushrooms (or regular mushrooms)
- 1/4 cup (60 ml) ice wine
- 1/2 cup (125 ml) demi glace sauce
- 3/8 cup (90 ml) 35% cooking cream
Cut cheese into 10g cubes or 1.5’’ long x ¾’’ wide. Freeze for 1 hour or prepare and freeze the day before.
Preheat oven to 200°C (400°F). Remove tournedos from refrigerator 10 minutes before cooking. Remove from packaging and pat dry with paper towels. Remove the string, cut open and stuff the tournedos with cheese (in the center). Close tournedos and re-attach with string. Season the tournedos with a little salt, black pepper and herbs on each side of the meat including the fat.
Preheat the pan with a little duck fat over medium heat. Sear the meat for 2-3 minutes on the stuffed side. Turn and continue cooking in the oven for 10 – 12 minutes or until the meat is cooked and still pink inside. Remove from oven. Drain excess fat and turn to hide the cheese. Transfer to a serving dish. Remove the strings gently and set aside to rest.
Prepare the sauce: In the same cooking pan, cook the shallots for 2 minutes at medium heat. Add the mushrooms and sauté 2-3 minutes more. Deglaze with the ice wine. Add demi-glace and cream. Simmer 4 minutes over low heat while stirring. Remove from heat. Season with salt and black pepper.
Serve with fiddleheads sautéed with maple syrup and balsamic vinegar, potato wedges, roasted red peppers and carrots. Serve the sauce separately.