A delicious mushroom dish for any occasion!
1. chop the onions into cubes, squeeze the garlic. Pluck thyme leaves.
Steam the onions and garlic in butter until translucent, add the lentils and steam for 30 seconds. Sprinkle bell pepper and a little cumin, add paradeis pulp, pour stock. Cook on the stove for 20 minutes.
3. cut the skin of the duck breast crosswise. Place breast skin side down in roasting pan, sizzle at moderate temperature for 15 min until fat is rendered. Turn the duck breast to the other side and fry for 1 to 2 min. on the meat side, then cover with aluminum foil and let rest for five min.
Brown the mushrooms in the oil, season with salt and pepper and sprinkle with thyme.
Make the stock into a puree with a hand blender and strain it through a sieve (not too fine) into a second saucepan. Pour in the whipping cream and bring to the boil, season with salt and pepper.
Thinly slice the duck breast and offer it with the porcini mushrooms in the meat broth.
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