Duck breast, morel cream Côtes de Provence aix&terra
600 g duck breast
480 g cooked small spelt
80 g onions
160 g of pumpkin
40 g vegetable stock
Salt and pepper.
Wash and peel the vegetables. Cut into fine brunoise. Add the onion and the pumpkin. Sweat the whole thing for 5 minutes in a casserole dish. Add the vegetable stock to the small spelt. Cover and cook for 30 minutes, stirring from time to time. Keep warm.
For the sauce: mix the 35 % liquid cream and the Cream of morel mushroom soup Côtes de Provence aix&terra. Heat over very low heat. Keep warm.
Fry the duck breast in a pan over a very low heat for 6 minutes. Put it in a preheated oven at 180° for 5 minutes.
Pour the Côtes de Provence aix&terra Morel Cream in the centre of the plate and place your duck breast and a circle of small spelt on either side.
The little extra Aix&Terra
- Valrhona Chocolate