Duck Breast & Zucchini Tournedos
- 3 duck breasts
- 2 tablespoons coarsely ground black pepper
- 1 ¾ ounces dried cep mushrooms ('champagne cork' or bouchon) or porcini
- 1 tablespoon herbes de Provençe (usually marjoram, oregano, rosemary, thyme)
- 3 young zucchini
For the mushroom powder, process the dried cep mushrooms until finely ground, combine them with the pepper and herbes de Provençe. Cut the duck breasts lengthways into 3 mm (⅛ inch) wide strips. Lay out the strips of duck two by two on top of each other, alternating layers of fat and lean. Cut th...