Flambé duck fillet with a grilled vegetable tart and corn cakes


Ingredients to serve 4

600g duck fillet,
400g Ardo Bretonne Mix,
400g Ardo Italian Grill,
400g Ardo corn,
150g Ardo diced tomato,
130g Ardo shallots,
5g Ardo garlic,
5g Ardo basil,
5g Ardo chives,
120g olive oil,
20 cl red wine,
5 cl cognac or brandy,
130g butter,
15g flour,
20g powdered veal stock,
2 eggs,
salt & pepper


Egg, Gluten, Milk, Sulphite


  1. Grilled vegetable tart: preheat the oven to 180°C. Place the Italian Grill vegetables in a mould. Mix the tomato chunks with the olive oil, 60g of shallots, garlic and basil and pour over the Italian Grill. Bake the tart for 35 minutes at 160°C.
  2. Corn cakes: mix the defrosted corn with 2 complete eggs and 15g of flour, add the salt & pepper. Take a tablespoonful of the mix and fry in a mixture of olive oil and butter. Turn when half-cooked.
  3. Sauce: sweat 70g of shallots in a pan, add the red wine and allow to
    reduce by half. Add the veal stock and heat slowly. Add water to create a thick sauce.
  4. Duck fillet: fry the duck fillet, beginning with the skin side, for 10 minutes. Then turn it, season with salt & pepper and leave to fry gently on a low heat for 10 minutes. Place in an oven dish at 80°C to allow the meat to rest. Grease the pan and flambé with the cognac. Add the sauce to which you have added butter and allow to simmer.
  5. Heat and season the Bretonne Mix
  6. Dressing the plate: cut a quarter of the tart and lay it on the plate, add 3 corn cakes and a large tablespoonful of Breton vegetables. Carve the duck fillets into thin slices and create a fan shape with some of the slices. Pour on a little sauce. Sprinkle with chives. Perfection!
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