Preview

Buckwheat pancake, wild mushrooms en persillade, duck confit, comté cheese, greens

Brunch, Cheese, Vegetables and Fruits, Duck

A recipe for a savory galette that will leave plenty of room for your imagination.

https://www.ateliersetsaveurs.com/en/the-recipes/culinaries/detail/4624/buckwheat-pancakes

Note

If you add cheese to a béchamel sauce, it's called a Mornay.

Ingredients

Recipe for 4 pers

Béchamel, Comté cheese

25 Berries

Butter

20 Berries

Flour

250 Berries

Milk

1 Pinch(es)

Nutmeg

75 Gr

Comté cheese

Duck, mushroom

2 Unit(s)

Confit duck leg

0.25 Lb

Oyster mushroom

0.25 Lb

Shiitake mushroom

0.50 Berries

Button mushrooms

2 Clove(s)

Chopped garlic

2 Tbsp

Chopped parsley

Mesclun salad

4 Handful(s)

Mixed greens

1 Tsp

Dijon mustard

3 Tbsp

Red wine vinegar

2 Tbsp

Canola oil

4 Tbsp

Olive oil

0.50 Unit(s)

Lemon juice

0.50 Unit(s)

Lemon zests

Butter
Salt and pepper
Olive oil

Preparation time: 90 min

Preheat your Oven at 400 °F

Setting up

Peel and finely chop the garlic cloves.

Finely chop the parsley.

Rub mushrooms with damp cloth if necessary.

Tear the oyster mushrooms between your fingers, remove the tails from the Shiitake mushrooms, then slice them.
Béchamel, Comté cheese

Béchamel sauce

In another saucepan, melt the butter and add the sifted flour. Using a whisk, stir and bring to the boil, whisking constantly (roux), for about a minute. Then add the hot milk in two batches, continue whisking, make sure it boils gently, lower the heat and add the salt, pepper and nutmeg.

Mornay

Off the heat, add the grated cheese to the béchamel, mixing well. Make sure the seasoning is right.
Duck, mushroom

Duck

Vacuum-seal the legs and immerse them in a pan of simmering water for around 10 min.

Take them out of the bag, run your thumb under the skin and remove it completely. Remove the duck meat from around the thigh bone, taking care not to damage the small bones and cartilage. Using a fork, finish removing the flesh.

Mushrooms
Green salad

Whisk together all the ingredients for the vinaigrette in a bowl and season with salt and pepper.

Pour over salad just before serving.
Assembly

Étalez la sauce Mornay sur toute la surface de la galette, déposez le mix de canard et champignons, de manière à pouvoir rouler la galette par la suite.

Parsemez du Comté râpé sur les rouleaux de galette, passez-les au four chaud trois minutes avant de servir.

Sur le côté de votre assiette, déposez la verdure, déposez le rouleau de galette à la sortie du four.