Salad with Duck Tenderloin marinated, Mesclun Prov

Monday 03 October 2005

Receip from JP Vhevré, Conseiller Culinaire for Rougié

Total time	:	3h 15min.
Preparation	:	3h
Cooking time	:	15min.
Difficulty	:	Easy
Quantity	:	1

Ingredients

• Rougié Duck “tenderloin” : 100 g / 3.5 oz
• Chiselled shallot : 20 g / 0.7 oz
• Quail eggs : 1 piece
• Tomato : 1 piece
• Salt and pepper
• “Mesclun provençal” or a mixed salad : 50/60 g
• Vinaigrette with olive oil and balsamic vinegar (Enough)
• Mixture for the “marinade”:
• Olive oil : 3/5
• Soya sauce : 1/5
• Balsamic vinegar : 1/5

Preparation

1. Put out the tenderloin's nerve, then put them in 'marinade' (minimum 2 hours and max 48 hours)
   
   
2. The D-Day :
   
   
3. Cut the cocktail tomato in 4, season it with salt and pepper and let it remove water.
   
   
4. Prepare the salad.
   
   
5. Fry the quail egg, give it a round shape and keep it hot without overcooking it.
   
   
6. Cook rare the tenderloin in a hot pan-fry, add the chiseled shallot and season with salt and pepper.
   
   
7. Keep the tenderloin rare.
   
   

Advise

Presentation : Put the tenderloin under the salad lightly seasoned, the tomato oieces and the quail egg.

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