Duck breast and oyster mushrooms

Directions

DUCK

1. Using a sharp knife, remove the nerve under the duck breast.

2. Score (about 1 cm per tile) the fat of the duck, being careful NOT to get to the meat of the breast with the knife.
3. Generously salt the fat side.
4. Place duck breast, fat side down, in a cold skillet.
5. Place over low heat and let the fat melt gently until a crispy crust is formed (10 to 15 minutes depending on the heat). While cooking, remove excess melted fat with a spoon and set aside.
6. Season the meat with the Traditional Mix and turn to sear the meat.
7. When the meat reaches a nice color (2 to 3 minutes), place the duck breast on an ovenproof plate. Place in the oven for 4 to 6 minutes at 400 Fahrenheit.
8. Remove from oven and place on a rack to rest for 5 to 10 minutes.
9. Slice into 1 cm thick pieces to prevent the duck breast from cooling too quickly.
10. Serve on the pan-fried mushrooms and top with hot sauce.

PAN-FRIED MUSHROOMS

1. In the pan that seared the duck breast, add the reserved duck fat, bring to smoking point, add the mushrooms. Do not overcrowd the pan to avoid the accumulation of water that would boil the mushrooms.

2. Cook at maximum power for 4 to 7 minutes, stirring regularly.
3. Add chopped garlic and Bacon Pepper.
4. Cook for another 2 minutes. When the garlic is fragrant, add the fine herbs. Turn off heat. Stir a few times. Serve.

FOR THE SAUCE

1. In a small saucepan over medium heat, add butter, shallots and garlic. Sweat for 3 to 4 minutes. When shallots are translucent and garlic fragrant, deglaze with port wine. Reduce to dryness. Add flour and stir vigorously for one minute.

2. Add bacon pepper, maple syrup and veal stock.
3. Bring to a boil and simmer over medium-low heat for 4 to 5 minutes.