Duck Breast & Zucchini Tournedos
- 3 young zucchini
- 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)
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...