Duck breast chops grilled "a la provencale"

 
Total time: 45 min .
Preparation: 25 min.
Cooking time: 20 min.
Difficulty: Easy
Quantity: 4

Ingredients
 
  • 8 Palmex duck breast chops
  • 4 small or 2 large round tomatoes
  • 4 large cultivated mushroom caps
  • 8 slices of smoked duck breast (optional)
  • 100g / 3,5oz of butter
  • 2 sticks of fresh tarragon
  • 6 pitted black olives
  • 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.

  • Cut the tomatoes in half. Add salt and pepper and turn them over on a grid to drain the juice.

  • At the same time, chop the garlic and parsley and mix with a little olive oil and bread crumbs.

  • Place the mixture on the tomato halves. Cook in the oven, or on the barbecue in aluminium foil.

  • 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.

  • Grill each side of the smoked duck breast slices for fifteen seconds on the barbecue or grill.

  • 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.