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Roast Duck Agolettis with Wild Mushroom & Marsala Sauce

  • Preparation : 10 minutes
  • Cooking : 12 minutes
  • Portions : 3 to 4

Ingredients

  • 400 g Brome Lake Ducks agnoletti
  • 2 tbsp. olive oil
  • 2 tbsp. French shallots, minced
  • 2 tsp minced garlic
  • 1½ cup mixed wild mushrooms, coarsely chopped
  • 1 tsp fresh thyme, chopped
  • ¼ cup Marsala wine
  • 3 oz. 35% cream
  • 2 oz. Parmesan cheese, grated
  • Salt and pepper to taste

Preparation

  1. Cook the duck agnoletti according to the instructions on the package.

  2. Heat a large sauté pan over medium-high heat.

  3. Add the olive oil, shallots and garlic and cook until translucent.

  4. Add mushrooms and sauté for 3 minutes.

  5. Add thyme, salt and pepper. Deglaze with the Marsala wine and reduce volume by half.

  6. Add the cream and continue cooking until a thick creamy consistency is obtained.

  7. Add cooked agnoletti and toss.

  8. Remove from heat, add parmesan cheese and mix. Let rest for 1-2 minutes before serving.

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