Margret en croûte with Périgord nuts and ceps
Par Brice RAVANEL, Perrine COUDERT, Basile WOËTS Lycée des Métiers d’Hôtellerie & de Tourisme d’Occitanie de Toulouse
- 1
Denervate the magrets
- 2
Cooked the magret (10 to 15 minutes)
- 3
Prepare a crust with butter, breadcrumbs, sliced bread and walnuts. Spread it between two baking sheet. Put it in the freezer to cause the hardening.
- 4
Put the crust on the magrets. Put them in the oven to colour the crust.
- 5
Cut the cepes in small cubes, add parsley and pink garlic. Add walnut oil to perfume.
- 6
Peel the potatoes, dispose them on the baking sheet, pour the fat from the molten magret.
- 7
Reduce the balsamic vinegar and then incorporate the butter.
- 8
Dispose on a plate the magret, with cepes , potatoes and the sauce.