Duck Breast With Rice Cakes

Preparation:

Preparation: Bring half a liter of salted water to the boil in a saucepan, add the rice and cook until it has completely absorbed the liquid. At this point, remove it from the heat, let it cool down and add two egg yolks and a grind of pepper. Melt 20 g of butter in a pan, brown the chopped shallots over moderate heat for 4-5 minutes, stirring constantly, then add the mushrooms, softened in cold water and squeezed. Stir and leave to cook in a covered container for 3 minutes. Wet the sautéed with the Cognac and the broth and reduce the mixture by half, then add the cream and switch off. Let the mixture cool, blend it and keep it warm. Make a few incisions on the skin of the duck breasts, using a sharp knife, sprinkle them with salt and pepper and brown them over high heat in a non-stick pan, first on the skin side, then on the other. Reduce the heat and cook the meat over moderate heat for 8-10 minutes. Meanwhile, add two teaspoons of mushroom sauce to the rice. Heat the oil in a pan, add a spoonful of the rice mixture, mash it and brown the biscuit obtained on both sides. Transfer it to a sheet of absorbent paper and repeat the operation until all the rice is used up. At the end, place the biscuits on a hot serving plate, arrange the thinly sliced meat on top and pour the hot mushroom sauce, to which you will have incorporated the rest of the butter. Sprinkle the preparation with the chopped chervil and serve.