Canelones de pato y champiñón al Pedro Ximénez

Hello everybody, it's Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Canelones de pato y champiñón al Pedro Ximénez. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Canelones de pato y champiñón al Pedro Ximénez is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They're nice and they look fantastic. Canelones de pato y champiñón al Pedro Ximénez is something that I have loved my whole life.

Many things affect the quality of taste from Canelones de pato y champiñón al Pedro Ximénez, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Canelones de pato y champiñón al Pedro Ximénez delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Canelones de pato y champiñón al Pedro Ximénez is 2 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook Canelones de pato y champiñón al Pedro Ximénez using 8 ingredients and 9 steps. Here is how you cook it.

#saboresdeotoño
#menúsemanal
Hoy, para dar la bienvenida al otoño 🍁, y aprovechando que esta semana el tiempo ha cambiado y ya no hace tanto calor, he preparado estos canelones que son una delicia.

Ingredients and spices that need to be Take to make Canelones de pato y champiñón al Pedro Ximénez:

1. 6 canelones
2. 2 muslos confit de pato
3. 1 cebolla
4. 4 champiñones enteros medianos
5. 40 ml. Pedro Ximénez (20 + 20)
6. 280 ml. bechamel
7. 1 puñadito 3 quesos rallados
8. Aceite de oliva virgen

Instructions to make to make Canelones de pato y champiñón al Pedro Ximénez

1. Preparar la bechamel, como en la receta, pero con 220 ml de leche, 20 ml de Pedro Ximénez, 20 gr. de harina y 20 gr. de margarina.
2. Escurrir los muslos de pato, reservando la grasa, y desmigar quitando la piel y cualquier trozo de grasa.
3. Echar un chorreón de aceite en una sartén y cuando esté caliente, pochar la cebolla cortada en brunoise.
4. Limpiar los champiñones, y cortar a trocitos pequeños. Yo he usado la picadora.
5. Cuando la cebolla esté pochada, añadir el champiñón y saltear. Añadir una pizca de sal, el pato desmigado, el resto de Pedro Ximénez e integrar. Cocinar a fuego lento hasta que reduzca todo el líquido.
6. Rellenar los canelones. Con estas cantidades se me han quedado bien llenos. Los he rellenado con la mano presionando bien, y así también se escurre el exceso de aceite. He comprado los que están preparados para rellenar, sin tener que hidratar, ni enrollar.
7. En una cazuela de barro, echar una cucharadita de la grasa del pato y pincelar. Colocar los canelones y verter la bechamel. Tapar con papel de aluminio, y con el horno precalentado a 200°, hornear a 180° con aire durante 30 minutos.
8. Quitar el papel de aluminio, añadir el queso por encima, y meter al horno 10 minutos más.
9. Bon profit !!!

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So that's going to wrap it up for this exceptional food Simple Way to Prepare Speedy Canelones de pato y champiñón al Pedro Ximénez. Thanks so much for reading. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!