Duck breast on a griddle

Difficulty	:	Easy
Quantity	:	4

Ingredients

• 4 Rougié duck fillets à la Plancha
• 4 small marrows
• 2 red peppers
• 4 potatoes
• 500 g of grey chanterelle mushrooms or a mix of fresh mushrooms
• 50 g of grey shallots
• olive oil (a sufficient quantity)
• duck fat (a sufficient quantity)
• salt and pepper (a sufficient quantity)
• 200 cl of pepper sauce
• decoration: mix of corns of 5 peppers (a sufficient quantity)

Preparation

1. Prepare the breasts following the various methods. Remove the skin from the peppers either over the grill or with a knife before completing their cooking in the oven with salt, pepper and olive oil.
   
   
2. Cut the marrows into a fan shape, add salt, pepper and a dash of olive oil and cook in the oven.
   
   
3. Once cooked, slip the pieces of the peppers between the slices made in the marrows. Keep warm.
   
   
4. Peel and grate the potatoes into a julienne. Add salt and pepper but do not wash.
   
   
5. Cook in the duck fat in a blini pan or in a large frying pan.
   
   
6. Clean the mushrooms and brown in a pan with olive oil. Season and add in the chopped shallots.
   
   
7. Cook the duck breast to taste – rare or medium rare.
   
   
8. Present the dish with the vegetables and accompany with the pepper sauce.