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Duck breast and courgette tournedos
Serves SERVES 6 Starters and mains
Ingredients
- 3 duck breasts
- 3 young courgettes
- cooking twine, presoaked in salted water
For the cep mushroom powder
- 50g dried cep mushrooms (‘Champagne cork’ or bouchon) or porcini
- 2tbsp coarsely ground black pepper
- 1tbsp herbes de Provençe (usually marjoram, oregano, rosemary and thyme)
Method
To make the mushroom powder, whizz the dried cep mushrooms in a blender until finely ground then combine them with the pepper and herbes de Provençe.
Cut the duck breasts lengthways into 3mm-wide strips. Lay out the strips of duck two by two on top of each other, alternating layers of fat and lean. Cut the courgette into strips using a vegetable peeler. Lay the strips of courgette on top of the duck, season with the mushroom powder and a little salt. Roll up the strips tightly to make the tournedos and tie with the cooking twine. Make 6 tournedos in this way. Barbecue over a gentle heat, 5 minutes on each side.
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