Madeira Duck Breast With Raisin Soufflé

Preparation:

Preparation: With these ingredients you get 8 soufflés. Season the duck breasts and cook them in the oven at 200 degrees in a mixture of oil and butter. For the sauce, reduce the red wine and Madeira by two thirds and add the poultry stock. Then add the cream and butter, let it reduce on the heat and check the flavour. If the sauce is not creamy enough, it can be bound, when hot, with a little starch flour dissolved in red wine. For the soufflé, blend the milk with a spoonful of soaked raisins. Then bring the mixture to a boil by adding the flour and sugar, stirring. Leave to cool, incorporate the yolk and then the butter into small pieces. Beat the egg whites with the sugar until stiff and incorporate them gently into the dough. Finally, add the remaining raisins. Butter the soufflé molds, sprinkle them with sugar and fill them up to halfway. Bake them for about twenty minutes in the oven at 200 degrees. Slice the duck breasts, serve them on hot plates drizzled with red wine sauce and garnish with a soufflé each.