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Ingredients to serve 4 :
- 4 duck breasts
- 500 g turnips
- 1 small head of celery
- 2 medium cucumbers
- 500 g carrots
- 300 g shelled peas
- 300 g fine green beans
- 600 g potatoes
- 300 g onions
- 1 clove garlic
- Salt and pepper
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Preparation:
Cut incisions in the duck breasts and insert pieces of garlic then pan fry skin-side down for 10 minutes over a high flame. Add salt and pepper. Placed the cooked breasts in a dish and keep warm in oven. Dice all the vegetables, chop the green beans and shell the peas.
Boil the vegetables separately in salted water until crunchy.
Add a knob of butter to the pan and saut� all the vegetables, adding the onions last. Serve the duck breasts hot on individual plates accompanied by the saut�ed vegetables.
Recipe of Jacques et Laurent Pourcel ("Le Jardin des Sens" in Montpellier and "La Maison Blanche" in Paris)
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