Smoked duck breast with mushrooms and parsley

January 28, 2017

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.

Smoked duck breast with mushrooms and parsley assembly © kvalifood.com

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.