Duck breast with wild vegetables, mushroom sauce, and Herufek chocolate

Ingredients (4 servings)

• 4 duck breasts
• 2 bell peppers
• 100 g morels
• 1 onion
• Black Kampot pepper
• 20 g dark Heruffek chocolate
• mushroom sauce
• fleur de sel
• extra virgin olive oil

Instructions

1. Score the skin of the duck breasts several times.

2. Add black Kampot pepper and fleur de sel.

3. Place the duck skin-side down on a heated Petromax cast iron plate.

4. Cut the vegetables into large pieces or roast them whole directly over the fire.

5. Turn the duck and vegetables as needed.

6. Add the morels.

7. When the duck is done, set it aside and let it rest in a warm place for about 10 minutes.

8. Slice the duck and add the vegetables with the mushrooms.

9. Add the mushroom sauce.

10. Finish with fleur de sel and black Kampot pepper.

11. Sprinkle everything with finely grated dark chocolate with Kampot pepper from the HERUFEK chocolate factory.

Enjoy your meal!

Author: Matteo De Carli