Tapas of marinated duck breast

Monday 03 October 2005

Receip Jean Paul Chevré

Total time	:	3h 5min.
Preparation	:	3h
Cooking time	:	5min.
Difficulty	:	Easy
Quantity	:	4

Ingredients

• Rougié raw duck breast - 1 piece300g / 10.5oz
• tomato puree - 100g / 3.5oz
• French bread baguette - 15 to 20 slices
• lettuce - 1 piece
• Salt, pepper, basil
• Olive oil - 100g / 3.5oz
• soya sauce - 33g / 1.15oz
• balsamic vinegar - 33g / 1.15oz

Preparation

1. Prepare a tomato puree with basil. The puree must be closed to a thick tomato sauce.
   
   
2. Remove some of the fat from the breast and slice it (slices of 2 to 3 mm thick).
   
   
3. Prepare the marinade and put the slices of duck breast in the mixture and let it marinate for at least 2 hours.
   
   
4. Cut the bread in 8 mm thick slices and toast it on one side.
   
   
5. On the other side, put some tomato puree and some lettuce.
   
   
6. Drain the breast slices, brown them rapidely in a hot pan or roast them, season and place them on top of the toast.
   
   

Advise

Serve as apptizer or on a salad.

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