Salad with Duck Tenderloin marinated

Receip from JP Vhevré
Total time: 3h 15 min.
Preparation: 3h .
Cooking time: 15 min.
Difficulty: Easy
Quantity: 1

Ingredients
 
  • Palmex Duck “tenderloin”: 100g / 3,5oz
  • Chiselled shallot: 20g / 0,7oz
  • Quail eggs: 1 pièce
  • Tomato: 1 pièce
  • Salt and pepper
  • “Mesclun provençal” or a mixed salad: Environ 50g / 1,7oz
  • Vinaigrette with olive oil and balsamic vinegar (Enough)
  • Mixture for the “marinade”: Olive oil (3/5), Soya sauce (1/5) and Balsamic vinegar (1/5)
   
Preparation
 
  • Put out the tenderloin's nerve, then put them in 'marinade' (minimum 2 hours and max 48 hours)

  • The D-Day :

  • Cut the cocktail tomato in 4, season it with salt and pepper and let it remove water.

  • Prepare the salad.

  • Fry the quail egg, give it a round shape and keep it hot without overcooking it.

  • Cook rare the tenderloin in a hot pan-fry, add the chiseled shallot and season with salt and pepper.

  • Keep the tenderloin rare.
   
Advise
  Presentation : Put the tenderloin under the salad lightly seasoned, the tomato oieces and the quail egg.