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Duck breast:
Sear your duck breast over low heat for 8 minutes in a pan, placing the duck breast with the meat side up.
Collect the rendered fat for further use.
Flip your duck breast fat side up and keep cooking for another 5 minutes. When cooked, wrap the duck breast into aluminum foil and let rest for 2 minutes before slicing.
Served with:
Grill your panko using the collected duck fat. Mix the panko with fennel pollen save for platting.
Mix the yogurt with feta and curcuma in a blender until the texture is perfectly smooth. Add the zest and juice from your ¼ lemon. Season to taste.
In a small pot, cook your garlic and milk together over low heat. After a few minutes blend these ingredients to obtain a smooth and creamy texture.
For the salad, mix together thin slices of cucumber, diced cooked potatoes, diced tomatoes and sliced red onion. Season the salad with olive oil, white wine vinegar, lemon juice, and the chopped leaves of basil, origan, mint and parsley. Cool in the fridge for 20-30 minutes prior to platting.
Platting:
Place thin slices of the souvlaki duck breast next to generous portion of your fresh salad, fried panko, creamy sauce, and yogurt sauce. Enjoy this chef-level recipe with a fresh pita bread!
Source: Rougié
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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