Reduce the poultry stock with the game stock and the red wine to 1/4.
Rub the wild duck breasts with salt and freshly ground pepper and roast on low heat in the peanut oil on the skin side in about 12 min.
Remove the roasting pan from the stove, turn the meat to the other side and rest for 2-3 min.
Brown the butter, the shallot cubes and the quartered mushrooms with the chanterelles plus the halved porcini mushrooms. Add the chopped kitchen herbs with the pistachios and the quartered grapes and flambé with the cognac.
Mix in the reduced meat stock with the cranberry jelly. Cut the duck breasts into slices, toss them in the mushroom ragout and serve on the spot.
Cut the toast into small cubes and soak in the milk. Fry the bacon, add the diced shallots and leave to cool. Squeeze the toast, add the bacon, egg yolks and chopped kitchen herbs. Whip the egg whites until stiff and mix gently.
Brush four cocottes with butter and line with breadcrumbs. Fill the padded ramekins two-thirds full with the souffle mixture and poach in a bain-marie at 180 °C for 18 minutes.
Info: Cocotte: Small, ovenproof cooking vessel made of stoneware or possibly porcelain.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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