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tarte aux girolles - "chanterelle tart"

main courses
serves 6
1 Cut duck breast into thimble-sized pieces. Soak bread with cream.
2 Heat oil in a frying pan over medium heat. Add shallots and chopped garlic and sauté until softened. Add duck, cook for 2–3 minutes; add muscat and deglaze for a few minutes. Add nuts, bread and cream and mix. Cool. Blend to a rough paste in a food processor.
3 Meanwhile, heat butter in a frying pan over medium heat, add mushrooms and finely sliced garlic and sauté until softened, about 4–5 minutes.
4 Preheat oven to 200C/gas 6. Roll out the flaky pastry into a 30cm circle, cover it with the processed paste and top with the mushrooms. Bake for 25 minutes. Remove tart from the oven, sprinkle with sea salt, slice and serve immediately.


Recipe by Stéphane Réynaud, Photography by David Loftus
• from Jamie Magazine issue 2