Duck with mushrooms and cheese sauce Recipe

Prepare the cheese sauce: Separate the chicken egg yolk from the protein. Add the "Philadelphia" cheese (or any cream cheese) to the yolk and mix well. Add 20% cream, salt and mix carefully with a hand whisk. Transfer the finished cheese sauce to a pastry bag.

Arrange the duck breast pieces with the skin down in a cold skillet. Fry for 3-3 minutes on each side, then transfer to a preheated oven to 180 degrees for 3-4 minutes. After baking, remove the meat from the oven and leave it to rest for 5 minutes. Place the duck breast on a paper towel to absorb any excess fat.

Wash the wood mushrooms, peel them and cut them into elongated slices. Fry it in the same pan with the fat left over from the duck (about 3-4 minutes, until a golden crust appears). Add teriyaki sauce to the fried mushrooms and simmer over low heat until the liquid dries out, caramelized. Cool the duck breast and cut into portions.

Arrange the fried mushrooms on a plate and pour the cheese sauce generously with a pastry bag. Carefully arrange the chopped duck breast on top, drizzle with a little teriyaki sauce and garnish with arugula leaves. Finally, drizzle the arugula lightly with olive oil. Enjoy deliciously!