Ingredients
Ingredients for 4 servings:
- 600g duck fillet,
- 400g Ardo Bretonne Mix,
- 400g Ardo Italian Grill,
- 400g Ardo corn,
- 150g Ardo diced tomato,
- 130g Ardo shallots,
- 5g Ardo garlic,
- 5g Ardo basil,
- 5g Ardo chives,
- 120g olive oil,
- 20 cl red wine,
- 5 cl cognac or brandy,
- 130g butter,
- 15g flour,
- 20g powdered veal stock,
- 2 eggs,
- salt & pepper
Allergens
Egg
Gluten
Lactose
Sulphite
Preparation
- Grilled vegetable tart: preheat the oven to 180°C. Place the Italian Grill vegetables in a mould. Mix the tomato chunks with the olive oil, 60g of shallots, garlic and basil and pour over the Italian Grill. Bake the tart for 35 minutes at 160°C.
- Corn cakes: mix the defrosted corn with 2 complete eggs and 15g of flour, add the salt & pepper. Take a tablespoonful of the mix and fry in a mixture of olive oil and butter. Turn when half-cooked.
- Sauce: sweat 70g of shallots in a pan, add the red wine and allow to
reduce by half. Add the veal stock and heat slowly. Add water to create a thick sauce. - Duck fillet: fry the duck fillet, beginning with the skin side, for 10 minutes. Then turn it, season with salt & pepper and leave to fry gently on a low heat for 10 minutes. Place in an oven dish at 80°C to allow the meat to rest. Grease the pan and flambé with the cognac. Add the sauce to which you have added butter and allow to simmer.
- Heat and season the Bretonne Mix
- Dressing the plate: cut a quarter of the tart and lay it on the plate, add 3 corn cakes and a large tablespoonful of Breton vegetables. Carve the duck fillets into thin slices and create a fan shape with some of the slices. Pour on a little sauce. Sprinkle with chives. Perfection!
Ardo products used in this recipe
