Duck Breast & Zucchini TournedosPetrina Tinsley
With the little one's football team
Drink with:
cabernet sauvignon and merlot blend (magnum bottle)
Recipe information
Yield
Serves 6
Ingredients
3 duck breasts
3 young zucchini
salt
Cep mushroom powder:
1 3/4 oz 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)
Preparation
Step 1
For the mushroom powder, process the dried cep mushrooms until finely ground, combine them with the pepper and herbes de Provençe.
Step 2
Cut the duck breasts lengthways into 3 mm (⅛ inch) wide strips.
Step 3
Lay out the strips of duck two by two on top of each other, alternating layers of fat and lean. Cut the zucchini into strips using a vegetable peeler. Lay the strips of zucchini on top of the duck, season with the mushroom powder and season with salt. Roll up the strips tightly to make tournedos and tie with string. Make 6 tournedos in this way. Cook over gentle heat 5 minutes each side.
From Stéphane Reynaud's Barbecue & Grill by Stéphane Reynaud. Text copyright © 2011 Murdoch Books Pty Ltd.; photography copyright © 2011 Petrina Tinsley. Published in the United States by Lyons Press, an imprint of Globe Pequot Press.
Recipe notes
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