Duck breast on a griddle

 
   
   
   
Difficulty: Easy
Quantity: 4

Ingredients
 
  • 4 Palmex duck fillets à la Plancha
  • 4 small marrows
  • 2 red peppers
  • 4 potatoes
  • 500 g / 17,6oz (1lb) of grey chanterelle mushrooms or a mix of fresh mushrooms
  • 50g / 1,7oz of grey shallots
  • olive oil (a sufficient quantity)
  • duck fat (a sufficient quantity)
  • salt and pepper (a sufficient quantity)
  • 200 ml / 1 cup of pepper sauce
  • decoration: mix of corns of 5 peppers (a sufficient quantity)
   
Preparation
 
  • 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.

  • Cut the marrows into a fan shape, add salt, pepper and a dash of olive oil and cook in the oven.

  • Once cooked, slip the pieces of the peppers between the slices made in the marrows. Keep warm.

  • Peel and grate the potatoes into a julienne. Add salt and pepper but do not wash.

  • Cook in the duck fat in a blini pan or in a large frying pan.

  • Clean the mushrooms and brown in a pan with olive oil. Season and add in the chopped shallots.

  • Cook the duck breast to taste – rare or medium rare.

  • Present the dish with the vegetables and accompany with the pepper sauce.