Poached duck escalope, duck broth with mushrooms

Prepare all your vegetables, cut them into small pieces and cook them in the duck broth.

Slice the lemongrass and infuse it in the hot broth.

Sear the escalopes to color them and set aside.

In the hot broth, immerse your marked escalopes for 10 minutes at 70°C (broth temperature).

Plate your vegetables in deep plates, place the escalopes on top.

Strain the duck broth and pour over the escalope and vegetables.