Duck Breast & Zucchini Tournedos
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
For the mushroom powder, process the dried cep mushrooms until finely ground, combine them with the pepper and herbes de Provençe
2
Cut the duck breasts lengthways into 3 mm (⅛ inch) wide strips
3
Lay out the strips of duck two by two on top of each other, alternating layers of fat and lean
4
Cut the zucchini into strips using a vegetable peeler
5
Lay the strips of zucchini on top of the duck, season with the mushroom powder and season with salt
6
Roll up the strips tightly to make tournedos and tie with string
7
Make 6 tournedos in this way
8
Cook over gentle heat 5 minutes each side
9
For the mushroom powder, process the dried cep mushrooms until finely ground, combine them with the pepper and herbes de Provençe
10
Cut the duck breasts lengthways into 3 mm (⅛ inch) wide strips
11
Lay out the strips of duck two by two on top of each other, alternating layers of fat and lean
12
Cut the zucchini into strips using a vegetable peeler
13
Lay the strips of zucchini on top of the duck, season with the mushroom powder and season with salt
14
Roll up the strips tightly to make tournedos and tie with string
15
Make 6 tournedos in this way
16
Cook over gentle heat 5 minutes each side