Difficulty:[usr 2]
Cut the duck into eight pieces. Dice the belly. Put the duck fat in a cast iron casserole over high heat, brown the duck pieces on all sides, then add the armagnac, cook for 5 minutes and add the sliced onions, the peeled, degermed and crushed garlic, the carrots, peeled and reduced to a brunoise, the bouquet garni, finished with the peeled, seeded and crushed tomatoes, the diced ventrèche, cook for 10 minutes.
Moisten with Madiran wine, let reduce by half and moisten with chicken broth. Let reduce again by half until you get a good consistency, salt and pepper from the mill. Leave to cook for a good hour.
Meanwhile, glaze the peeled bells and the quartered mushrooms with a little fat, a little broth and a pinch of sugar, salt and pepper, cook until the ingredients brown. keep warm.
Cut the bread into croutons and brown in the butter. Book.
Decant the meats in a bowl and keep warm, filter the cooking through a cheesecloth strainer, pressing down well on the ingredients.
Arrange the meat on hot plates, whip the butter sauce out of the heat, adjust the seasoning. add the bell and mushroom garnish, decorate with the fried croutons in butter.
Garnish with flat-leaf parsley.
A creation of chef Hubert
