Tapas of marinated duck breast

Receip Jean Paul Chevré
Total time: 3h 15 min.
Preparation: 3h
Cooking time: 15 min.
Difficulty: Easy
Quantity: 4

Ingredients
 
  • Palmex raw duck breast - 1 piece 300g / 10.5oz
  • tomato puree - 100g / 3.5oz
  • French bread baguette - 15 to 20 slices
  • lettuce - 1 piece
  • Salt, pepper, basil
  • Olive oil - 100g / 3.5oz
  • soya sauce - 33g / 1.15oz
  • balsamic vinegar - 33g / 1.15oz
   
Preparation
 
  • Prepare a tomato puree with basil. The puree must be closed to a thick tomato sauce.

  • Remove some of the fat from the breast and slice it (slices of 2 to 3 mm thick).

  • Prepare the marinade and put the slices of duck breast in the mixture and let it marinate for at least 2 hours.

  • Cut the bread in 8 mm thick slices and toast it on one side.

  • On the other side, put some tomato puree and some lettuce.

  • Drain the breast slices, brown them rapidely in a hot pan or roast them, season and place them on top of the toast.
   
Advise
  Serve as apptizer or on a salad.