Duck Breast & Zucchini Tournedos

Duck Breast & Zucchini Tournedos
Photo by Petrina Tinsley


  • 3 duck breasts
  • 1 ¾ ounces dried cep mushrooms ('champagne cork' or bouchon) or porcini
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon herbes de Provençe (usually marjoram, oregano, rosemary, thyme)
  • salt
  • 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...

View full recipe at Epicurious


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