Duck Breast Zucchini Tournedos Recipes

BACON WRAPPED DUCK BREASTS

Steps:

• Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.
• The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.
• Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.

DUCK BREAST & ZUCCHINI TOURNEDOS

Steps:

• 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 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.

PAN-FRIED DUCK BREAST WITH SPRING VEG

Steps:

• Cook the potatoes, halving any larger ones, in a pan of boiling salted water for 20 minutes, or until tender.
• Meanwhile, score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
• Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
• Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
• Snap the woody ends off the asparagus and add the spears to the potato pan for the last 5 minutes, adding the peas for the last 2 minutes, then drain it all and leave to stream dry.
• Finely chop the chilli and mint leaves (reserving a few pretty baby leaves), and place in a large bowl. Finely grate in the lemon zest and squeeze in half the juice, add 1 tablespoon of extra virgin olive oil, mix together and season to perfection.
• Halve the asparagus spears, then tip all the warm vegetables into the dressing and mix well. Divide between your plates, then slice the duck and arrange over the top. Scatter over the reserved baby mint leaves to finish.