Magrets with Smoked Tea and Stuffed Porcini Mushrooms

Ingredients:

• 2 duck magret fillets
• 2 large porcini mushrooms
• 1/2 cup of Japanese smoked tea
• 1/2 onion, diced
• 2 cloves garlic, crushed
• 2 tbsp. butter
• 1/4 cup breadcrumbs
• 1/2 cup grated Parmesan
• Salt and freshly ground pepper, to taste

Instructions:

Magrets:

1. In a large bowl, mix the tea with the diced onion, garlic, salt, and pepper.
2. Place the duck fillets in the tea mixture and marinate for at least 4 hours, turning occasionally.
3. Preheat the oven to 400°F.
4. Remove the magrets from the marinade, dry them off, and season them with salt and pepper.
5. Place the fillets, skin-side down, in a cold oven-proof frying pan over medium heat. Cook for 5-6 minutes to cook the skin until it’s crispy.
6. Flip the magrets over and cook for an additional 2-3 minutes
7. Transfer the pan to the oven and cook for 6-8 minutes for medium-rare meat.
8. Remove the magrets from the pan and let them rest while you cook the stuffed mushrooms.

Stuffed Porcini Mushrooms:

1. Clean the porcini mushrooms and remove the stalks.
2. Finely chop the porcini mushroom stalks and fry them in the butter until they become soft.
3. Add the breadcrumbs and cook for a further minute or so, until the breadcrumbs have a golden color.
4. Add salt, pepper, and Parmesan cheese and cook for an additional 2 minutes until the cheese has melted.
5. Spoon the breadcrumb mixture into the mushroom caps.
6. Place the stuffed mushrooms on a baking sheet and bake for about 10-12 minutes in the oven.

Serving Suggestions:

Serve the magrets with the stuffed porcini mushrooms. A side of roasted vegetables would make a perfect accompaniment. Enjoy!

Verdict:

Magrets with smoked tea and stuffed porcini mushrooms is a divine combination that is perfect for a special dinner. The smoked tea marinade gives the duck a unique flavor, while the stuffed porcini provides a delightful juicy texture. Yummy!