Duck Breast & Zucchini Tournedos

Duck Breast & Zucchini Tournedos
Photo by Petrina Tinsley

Ingredients

  • 2 tablespoons coarsely ground black pepper
  • 3 duck breasts
  • 3 young zucchini
  • salt
  • 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...

View full recipe at Epicurious

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