Duck breast chop Tuesday 01 April 2003
...another way to cook duck!
Another novelty by Rougié, an original product that differs from the traditional duck breast or fillet in shape and taste.A RECIPE SUGGESTION FROM Jean-Paul Chevré, Rougié culinary advisor :
Each chop is individually sliced, portioned and frozen, ensuring both perfect control of the cost price of each portion and great user-friendliness, like the rest of our frozen food line.
The ideal product for your summer recipes, whether grilled or barbecued.
DUCK BREAST CHOPS GRILLED "A LA PROVENCALE"
INGREDIENTS for 4 servings :
- 8 Rougié duck breast chops
- 4 small or 2 large round tomatoes
- 4 large cultivated mushroom caps
- 8 slices of smoked duck breast (optional)
- 100 g of butter
- 2 sticks of fresh tarragon
- 6 pitted black olives
- Olive oil, parsley and chopped garlic, bread crumbs
Soften the butter. Add the tarragon and chopped olives. Roll the mixture into a sausage and keep it in the fridge. Cut the tomatoes in half. Add salt and pepper and turn them over on a grid to drain the juice. At the same time, chop the garlic and parsley and mix with a little olive oil and bread crumbs. Place the mixture on the tomato halves. Cook in the oven, or on the barbecue in aluminium foil. Remove the mushroom stems. Spread olive oil over the caps. Grill on the barbecue or cook in the oven. Add a little salt and pepper. Grill each side of the smoked duck breast slices for fifteen seconds on the barbecue or grill.
To cook the duck breast chops: cook the chops on the barbecue or in the oven (grill, without fat) as desired. Add seasoning and leave to rest for a few minutes, in a warm place.
Place two chops on a plate with a half-tomato, the mushroom cap and the two slices of just-grilled smoked duck breast. Add a slice of the tarragon and olive butter.
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