With the little one’s football team
Cep mushroom powder:
3/4 oz dried cep mushrooms (‘champagne cork’ or bouchon) or porcini
tablespoons coarsely ground black pepper
tablespoon herbes de Provençe (usually marjoram, oregano, rosemary, thyme)
For the mushroom powder, process the dried cep mushrooms until finely ground, combine them with the pepper and herbes de Provençe.
Cut the duck breasts lengthways into 3 mm (⅛ inch) wide strips.
Lay out the strips of duck two by two on top of each other, alternating layers of fat and lean. Cut the zucchini into strips using a vegetable peeler. Lay the strips of zucchini on top of the duck, season with the mushroom powder and season with salt. Roll up the strips tightly to make tournedos and tie with string. Make 6 tournedos in this way. Cook over gentle heat 5 minutes each side.
cabernet sauvignon and merlot blend (magnum bottle)
From Stéphane Reynaud’s Barbecue & Grill by Stéphane Reynaud. Text copyright © 2011 Murdoch Books Pty Ltd.; photography copyright © 2011 Petrina Tinsley. Published in the United States by Lyons Press, an imprint of Globe Pequot Press.
How would you rate Duck Breast & Zucchini Tournedos?
Excellent combo!. I used a smoked duck breast that was smaller so it was harder to roll. Mine certainly wasn’t as pretty as the picture but the flavor was awesome!