Duck Breast & Zucchini Tournedos


 
S

Svein

TVWBB Super Fan
Made a tasty new duck recipe on the grill fest I day, and figured that this was a good occasion to make the first post. It was part of a three-course dinner for the wife together with local fresh shrimps with avocado cream on thin butter fried toast as a starter and fresh local raspberries with a mascarpone cream for desert.

I used a recipe from Stéphane Reynaud's Barbecue & and grill (or Barbecue as it is called in Europe). A very good book for new taste combinations, but so-so on the techniques (use TVWBB for that). Mainly about grilling so the title demonstrates the typical European understanding of the barbeque concept
link to recipe
http://www.epicurious.com/recipes/food/views/Duck-Breast-Zucchini-Tournedos-395611
link to book
http://www.amazon.com/Stephane-Reyn...&sr=1-1&keywords=Stéphane+Reynaud?tag=TVWB-20

I layed alternating layers of thin slices of duck breast and zucchini and sprinkled on a powder of dried porcini mushrooms, herbs and S&T. They were then rolled together and secured with steel needles.


Grilled on medium high direct for 10 min (turning halfway)


Very nice and juicy, loved the way the porcini worked with the duck. Sorry, no picture with in on the plate


Thanks for looking
 
Awesome. I have some duck breast in the freezer and have been wondering what to do with it. This looks great.
 
Thanks guys
:)
JimK said:
Awesome. I have some duck breast in the freezer and have been wondering what to do with it. This looks great.
Click to expand...
The trick is to cut very thinly. I used a mandolin for the zucchini. Remember to change the side the skin/fat is laid each time so that you get fat on both sides*
 
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