My wife bought me another Whole Duck the other day, and I wanted to say thank you by making a Swiss meal! One of our favourites is called Geschnetzeltes, which at its core, it’s an entree made with thinly sliced meat in a delicious savory cream sauce. The smells and the flavours bring us right back to our favourite spots in the Alps, so as has become tradition for Swiss meals, I rang our cowbell to indicate that dinner was served, and we listened to Alphorn music as we dined.
For this rendition, we used black chanterelles and mushroom stock to really enrich the flavours of the sauce and complement the rich nuttiness of the duck. We then served it over a bed of Rösti with a side of steamed zucchini and yellow cauliflower. While Rösti is the more classic pairing, this would also go well served over Spätzli.
Time: 30 Minutes
- Duck Breast (If you’ve got a whole duck, check out our “How to Break Down a Duck” post)
- Mushrooms. We used Black Chanterelles, but others will work too.
- 1 Cup of the Stock of your choice. We used Mushroom, but Beef, Chicken, or Vegetable would all work.
- 2-3 Tablespoons of Heavy Cream
- 1 Tablespoon Butter
- 2 Tablespoons Flour
- Black Pepper
- Slice your mushrooms and set aside.
- Remove the skin from your duck breast. Either discard or use later to render and cook with the duck fat.
- Slice your duck breast into thin cross-sections.
- Melt some butter in a pan, and then add in your thinly sliced duck pieces. Cook for about 1-2 minutes per side to brown.
- When your duck has browned, remove the pieces, and set aside in a bowl.
- Add your mushrooms to the pan, and sautee until they soften.
- Sprinkle your flour atop your mushrooms, and stir to combine.
- Pour in your stock, and bring to a simmer.
- Add in your cream, and stir to combine. Crack in your black pepper here too.
- Return your duck to the pan, and let everything cook for about five more minutes so that your duck can finish cooking through, and your sauce can thicken a bit.
- Plate, devour, and enjoy!