Challans duck breast
with small spring vegetables
1 Challans duck breast
Between 120 and 150 g of cooked vegetables (seasonal vegetables such as carrot, garden peas, mange-tout peas, oinions, turnips, etc…)
50 g of salted butter
Salt and pepper
Between 120 and 150 g of cooked vegetables (seasonal vegetables such as carrot, garden peas, mange-tout peas, oinions, turnips, etc…)
50 g of salted butter
Salt and pepper
PREPARATION :
Season the duck breast with salt and pepper
Cook the duck breast in a frying pan with butter on low heat for 10 minutes skin-side down, turn and cook for a further 6 minutes, basting with the juices from the meat.
In the meantime, cook the vegetables in boiling salted water and reheat them in the pan used before for cooking the duck breast (after removing most of the frying fat).
Serve the duck breast with vegetables.
