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1
Skin the duck breasts and remove all fat and connective tissues.
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2
Set aside.
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3
For the sauce, mix the stock, wine, shallots and thyme in a saucepan and reduce by about two-thirds, or until the mixture coats a spoon evenly.
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4
Remove from the heat and whisk in two tablespoons of butter.
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5
Season with salt and pepper.
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6
Strain through a fine mesh and keep warm.
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7
For the timbales, preheat the oven to 350 degrees and butter the interiors of eight muffin cups.
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8
Whisk together the half-and-half, stock and eggs, season with salt and pepper and strain.
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9
Place a tablespoon of the chopped mushrooms in each of the muffin cups and press down.
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10
Fill the cups with the timbale mixture.
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11
Cover the entire muffin tin with a sheet of buttered foil.
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12
Place the muffin tin inside a larger pan and fill with hot water to a level halfway up the sides of the cups.
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13
Bake for 20 to 30 minutes, or until a thin knife inserted near the center of a timbale comes out clean.
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14
Remove the timbales from the oven and let stand for 10 minutes.
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15
Heat two tablespoons of butter and the oil in a skillet over high heat and saute the duck breasts, browning them on both sides until medium rare, or about five minutes a side.
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16
Season with salt and pepper and set aside.
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17
In the same skillet, saute the whole mushrooms.
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18
Season them and set aside.
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19
To serve, run a knife along the edge of each timbale and unmold by inverting onto a cookie sheet.
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20
Place each timbale in the center of a plate.
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21
Cut the duck breasts into thin strips lengthwise and wrap them around the outer edge of each timbale.
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22
Ladle the sauce in a circle around the strips of duck.
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23
Garnish with mushrooms, hazelnuts and herbs.
