Smoked duck breast with mushrooms and parsley
Smoked duck breast with mushrooms and parsley © kvalifood.com
Smoked, cured duck breast has an intense flavour that pairs well with fried mushrooms. The mushrooms are cooked until crispy in butter with garlic and finished with chopped parsley. A filling piece of smørrebrød with plenty of flavour.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Topping
- 200 g smoked duck breast, thinly sliced
Fried mushrooms
- 300 g mixed mushrooms (button, oyster or porcini)
- 1 tbsp butter
- 1 clove garlic, finely chopped
- salt
- pepper
Assembly
- fresh parsley, roughly chopped
- flaky salt
Directions
Fried mushrooms
Clean the mushrooms and cut into suitable pieces. Fry in butter over high heat until golden and all moisture has evaporated. Add garlic and fry for a further 1 minute. Season with salt and pepper. Remove from heat and fold in the chopped parsley.
Assembly
Butter the rye bread with soft butter. Lay slices of smoked duck breast on the bread. Spread the fried mushrooms over. Sprinkle with extra parsley and flaky salt.