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Duck breast chops grilled "a la provencale" Monday 03 October 2005
Total time
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45min. |
Preparation
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25min. |
Cooking time
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20min. |
Difficulty
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Easy |
Quantity
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4 |
Ingredients
- 8 Rougié duck breast chops
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4 small or 2 large round tomatoes
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4 large cultivated mushroom caps
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8 slices of smoked duck breast (optional)
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100 g of butter
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2 sticks of fresh tarragon
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6 pitted black olives
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Olive oil, parsley and chopped garlic, bread crumbs
Preparation
- Soften the butter. Add the tarragon and chopped olives. Roll the mixture into a sausage and keep it in the fridge.
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Cut the tomatoes in half. Add salt and pepper and turn them over on a grid to drain the juice.
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At the same time, chop the garlic and parsley and mix with a little olive oil and bread crumbs.
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Place the mixture on the tomato halves. Cook in the oven, or on the barbecue in aluminium foil.
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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.
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Grill each side of the smoked duck breast slices for fifteen seconds on the barbecue or grill.
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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.
Advise
Presentation: 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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