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
Denervate the magrets
Cooked the magret (10 to 15 minutes)
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.
Put the crust on the magrets. Put them in the oven to colour the crust.
Cut the cepes in small cubes, add parsley and pink garlic. Add walnut oil to perfume.
Peel the potatoes, dispose them on the baking sheet, pour the fat from the molten magret.
Reduce the balsamic vinegar and then incorporate the butter.
Dispose on a plate the magret, with cepes , potatoes and the sauce.