Tradition et spécialités - The new wave of fruits and vegetables


Presentation ideas

Recipes

Fillet of beef Rossini | Vegetables mousse| Scallops Carpaccio

Brochette chiken date | Hulled courgette filled | Tureen of langoustine

Duckfilet carpaccio | Atlantic Halibut whit bundles of green beans

DUCKFILET CARPACCIO WITH HARDBOILED AND ONION FONDUE

  • For 4 person
  • Preparation: 25 minutes
  • Cooking: 10 minutes
Ingredients
  • 4 duckfilet carpaccios Tradition et Spécialités
  • 8 slices of hardboiled
  • 6 big onions
  • 5 ladles of blond grapes
  • 1 ladle of wine vinegar
  • 2 ladles of oil
  • 1 Earl Grey teabag
  • 1 coffee spoon of anise
  • Salt and grounded pepper
Cooking instruction :

Get the carpaccios out and put them on 4 plates, let.

Let the tea draw into boiling water. Let the grapes a bit into the water. Let the onion 5 minutes in oil to be coloured. Add the grapes and the tea and then let cook 15 minutes, covering half of the pan.

Open at the end of cooking and let until the liquid evaporation

Put some oil and anise in a pan and roast the hardboiled slices.

Mix the onion fondue with the wine vinegar

Present the slices of hardboiled over the carpaccios and add some onion fondue all over.