Roast Duck Agolettis with Wild Mushroom & Marsala Sauce

• Préparation : 10 minutes
• Cuisson : 12 minutes
• Portions : 3 to 4

Ingrédients

• 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

Préparation

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.