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Search
Seasonal menu
Ideas
Duck fillets with mini sautéed vegetables
Preparation time
20 min
Cooking time
25 min
Ingredients
400g (1lb) duck aiguillettes
(thin breast slices)
4 mini-carrots
4 mini-turnips
4 mini-fennels
100ml (3,3 fl oz) olive oil
15g (1/2 oz) butter
Salt
Pepper
Fresh chervil
Chives
(thin breast slices)
4 mini-carrots
4 mini-turnips
4 mini-fennels
100ml (3,3 fl oz) olive oil
15g (1/2 oz) butter
Salt
Pepper
Fresh chervil
Chives
Steps
Preheat the oven to 140 °C (5).
Wash and peel the vegetables and cook them separately in boiling water with a pinch of salt, no more than 2-3 minutes for the carrots and 5 minutes for the turnips and fennels.
Transfer the vegetables to 4 mini round casseroles with the butter and season to taste. Add the chopped chervil and chives, then the duck slices.
Cook for about 15 minutes. Cover and serve.
Wash and peel the vegetables and cook them separately in boiling water with a pinch of salt, no more than 2-3 minutes for the carrots and 5 minutes for the turnips and fennels.
Transfer the vegetables to 4 mini round casseroles with the butter and season to taste. Add the chopped chervil and chives, then the duck slices.
Cook for about 15 minutes. Cover and serve.
This recipe can be cooked in the following dishes:
-
Mini Round casserole -
Mini square casserole