en 
fr 
es 
Executive Chef Pascal Bernou
France
Maison Rougié
Duck fillets, grilled vegetables and pepper sauce
Enhance your menus with this recipe for duck fillets, grilled vegetables, and pepper sauce. A simple yet elegant dish combining the richness of duck, the sweetness of the vegetables, and a spicy touch with Espelette pepper. It's up to you to create this harmony of flavors!
4 pers.
45 min
Ingredients
- Zucchini 2 pieces
- Olive tomatoes 4 pieces
- Piquillos 4 pieces
- Mini eggplants 4 pieces
- Olive oil 2dl
- Red peppers 4 pieces
- Cream 100G
- Espelette pepper QS
4 pers.
45 min
Related Products
Preparation
1
Prepare the pepper sauce: Sauté the sliced peppers in olive oil. Add water to cover the peppers and let cook for 30 minutes.
2
Blend the sauce: Once the peppers are cooked, add the cream, season to taste, and blend vigorously. Strain the preparation through a fine sieve to obtain a smooth sauce.
3
Grill the vegetables: Cut the seasonal vegetables into pieces and grill until tender and slightly caramelized.
4
Prepare the duck strips: Season the duck strips with spices of your choice, then skewer them.
5
Grill the strips: Grill the skewered duck strips on a hot grill, ensuring the meat is well seared on all sides.
6
Plate the dish: Arrange the skewered duck strips on the plates, add the grilled vegetables, and drizzle with a line of pepper sauce.
7
Finish your dish: Sprinkle the dish with a pinch of Espelette pepper to add a touch of spice and color.
Chef's Tip
Share this recipe
