Duck Breast on Shii-Take Sauce and Baked Truffle Potatoes

fry at the beginning and cook in the stove. Cut the peeled truffle potatoes into narrow slices, bake in the stove and season with a pinch of salt. Cut the zucchini into thick slices, scoop out with a Parisian spoon and blanch in salted water bath. Dice the peeled and seeded tomatoes, sauté in pepper, salt, garlic and olive oil.

Add chopped herbs, fill in the blanched zucchini slices and bake in the stove.

For the sauce, sauté the cleaned oyster mushrooms in garlic and olive oil, extinguish with white wine and soy sauce, add whipped cream, refine with chopped herbs and cook.

Arrange everything on a flat plate and garnish with basil leaves.

For this our wine expert recommends a 96 Château Grand Bourdieu, Cabernet Sauvignon, Cabernet Vineyard, Merlot, Franc D. Haverlan from Bordeaux/France.

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