Cured meats

Potato and mushroom casserole with smoked duck speck and Timut pepper

5j recipe

DOSES FOR: 1 porzioni

.

ingredients

150 g Classic Ratte potato

100 g Mixed forest and porcini mushrooms

30 g Salted Normandy butter with herbs and spices

Timut pepper from Nepal to taste

preparation

Peel and chop the Classic Ratte potatoes then lightly blanch.

In a frying pan, melt the salted Normandy butter with herbs and spices then finish cooking the Classic Ratte potatoes. Add the mixed forest and porcini mushrooms and allow to brown, adding in salt and Timut pepper from Nepal.

ingredients

30 g Sliced and reconstructed Rougié duck speck

preparation

Prepare the slices of smoked duck speck.

Assembly and finishing

Arrange the Classic Ratte potato and mixed forest and porcini mushrooms on a pastry dish, finishing off with slices of Rougié smoked duck speck and a drizzle of oil.