Potato and mushroom casserole with smoked duck speck and Timut pepper
DOSES FOR: 1 porzioni
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
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.
30 g Sliced and reconstructed Rougié duck speck
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.