Smoked duck breast with goat’s cheese, Sichuan pepper and olive oil
Ingredients
For
4
personnes
- 100 g smoked duck breast
- Sichuan pepper
- 5 g of fleur de sel
- 100 g fresh goat’s cheese
- 10 cl of cream
- Traditional-style olive oil
Tip
Quick and delicious, this recipe for smoked duck breast is sure to delight your guests. Choose a matured or ‘old-fashioned’ olive oil, which will add distinctive flavours of black olives, tapenade, sourdough bread and forest floor…
Instructions
- Slice the duck breast into thin slices.
Mix the goat’s cheese with the cream, a dash of traditional-style olive oil, fleur de sel and Sichuan pepper.
- Top each slice of duck breast with a small quenelle of goat’s cheese, roll them up, then secure them with a wooden skewer.
Tip
Quick and delicious, this recipe for smoked duck breast is sure to delight your guests. Choose a matured or ‘old-fashioned’ olive oil, which will add distinctive flavours of black olives, tapenade, sourdough bread and forest floor…
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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