Duck Breast & Zucchini Tournedos

Duck Breast & Zucchini Tournedos
Photo by Petrina Tinsley


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

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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