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Description

This wild fowl pan dish is a real treat, especially in the colder months. I like to make it with fresh mushrooms and crunchy green beans, which are perfectly showcased in a creamy cream sauce. The tender meat harmonizes wonderfully with the vegetables and sauce. A splash of white wine gives the dish a fine note. Served with a crispy baguette - simply delicious! If you like, you can add fresh tomatoes and spinach for freshness.

Ingredients (10 ingredients)

Preparation (6 steps)

Prepare vegetables

Clean pointed pepper and cut into rings. Halve the mushrooms. Cook green beans in salted water for about 12 minutes, then drain and set aside.

Melt clarified butter

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 1 tablespoon of clarified butter to the mixing bowl and melt for 3 min./120°C/speed 1.

180

Sauté mushrooms and peppers

Thermomix® Setting

5 min/248°F/Speed 1 120

Add the halved mushrooms and pepper rings to the mixing bowl and sauté for 5 min./120°C/speed 1.

300

Sear meat (NOT in the Thermomix!)

Remove the mallard breasts and cut into thin strips. Sear the meat in a separate pan over high heat and briefly (1 minute) roast on all sides. Season with salt and pepper.

Deglaze and prepare sauce

Thermomix® Setting

3 min/194°F/Speed 2 90

Deglaze the fried meat with white wine. Let the wine reduce a little. Then add the cup of cream to the mixing bowl and stir in for 3 min./90°C/speed 2.

180

Add and heat vegetables

Thermomix® Setting

2 min/194°F/Linkslauf Speed 1 90 Reverse

Add the pre-cooked beans to the mixing bowl and heat in the sauce for 2 min./90°C/reverse rotation speed 1. Season with salt, pepper and a little sugar.

120