Toasted duck with smoked morels

Last Updated on November 28, 2024

A warm appetizer or an appetizer with wine. Sliced pork slices covered with sautéed duck or morels in butter, garnished with grated niva, baked in the oven under the grill.

Ingredients:

500 g of ducklings or morels 100 g bresaola (Italian beef jerky) 100 g bresaola/td> 4 tbsp grated niva 4 tbsp white wine 2 tablespoons butter

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pepper salt red pepper and parsley for garnish

Procedure:

Clean the ducklings or morels and cut the shanks into rounds, cut the caps in half, and saute them in butter until tender.

Slice the dried ham into noodles, add to the mushrooms, splash lightly with wine, pepper and simmer for 5-10 minutes until the mixture thickens.

Remove the cooked mushroom mixture from the stove, spread the sliced lid with the mixture, sprinkle the surface lightly with niva and toast in the oven under the grill for 5 minutes.

Decorate the baked vecas with red pepper, sprinkle with chives and serve warm as an appetizer or as an appetizer with white wine.

Recommendation:

Italian beef jerky can be replaced with another type of dried ham. The mushroom mixture can be slightly salted, but those who salt less will prefer not to salt it, as the niva is salty enough.

More about the Czech duck here: Note:

Recipe author: Dalibor Marounek