Duck recipes

Duck aiguillettes with mousseline beans from Tarbes, piquillos and crustaceous jelly

Recipe of the chief Pascal Bataillé

Ingredients for 4 persons

• 4 duck aiguillettes per person (so 16 pieces)
• 200gr of cooked beans from Tarbes
• 8 Norwegian lobsters
• 1 piece of gelatine
• 4 piquillos
• Cooked balsamic vinegar
• Olive oil
• 4 leaves of roquette salad
• Poultry sausage

Recipe

Prepare the lobsters; keep the queues with the lobsters’ heads  make a juice then put off the juice. Stick it with the gelatine.

Mix the ¾ of the beans with the poultry sausage, add salt and pepper and empty 4 plates. Put some beans and cover the all with a soft film of jelly.

Cook fastly the aiguillettes then add the balsamic vinegar. Then out it on the jelly.
Spread the salad and add the piquillos.

This recipe has to be eaten cold.

Duck roti breast, “remoulade” of green radish, green and yellow zucchinis, sesame vinaigrette, parmesan

Recipe of the chief Pascal Bataillé

Ingredients for 4 persons

• 2 pieces of duck breast
• 1 green radish
• 1 yellow zucchini
• white salt
• parmesan powder
• sesame vinaigrette
• sesame seed
• sesame oil
• red wine vinegar mustard
• peanut oil
• salt
• pepper

Recipe

Cook the breast and put it into the fridge.
Rap the zucchinis and the radish, salt during 15 minuts and wash it.
Put the “remoulade” with the vinaigrette and put into plate.
Cut the breast and place the “remoulade”. Cook the parmesan and put it on the breast.

Duck tournedos with Espelette red pepper, tortilla with Spanish chorizo

Recipe of the chief Pascal Bataillé

Ingredients for 4 persons

• 4 tournedos with Espelette red pepper
• 8 eggs
• 150gr of chorizo
• Salt
• Pepper
• 1 onion
• Garlic
• Olive oil
• 400gr of potato
• Salad
• Vinaigrette

Recipe

Cook the tournedos on a plancha. Peel the potato and cut it in cubs. Cook it with a little oil. Add the onion and add the garlic, put salt, pepper on the crispy potato.

Add the eggs, mix up and add the chorizo, then cook as an omelette. Cut it in cubs and put it into the plate. Add the salad the tournedos. Emulsify hot milk with a little red pepper and lay down it on the duck before watering with vinaigrette.

Duck curry

Ingredients for 2 persons

• 300gr of duck meat boneless
• 50gr of carrot
• 50gr of onion
• 30gr of curry
• ½ L of white wine
• salt
• pepper
• 100gr of fresh cream
• 1 apple
• 1 banana
• 20gr of veal sausage
• 20gr “roux blanc”
• 10gr of oil

Recipe

Cut the carrots and the onions and cook it into oil. Add the meat and then the white wine; keep it for a while.

Put the curry and move it together. Add the veal sausage, a little water and keep cooking during 2hours and remove the duck fat.

When the meat is cooked, add the potato, the banana and the 20gr of “roux blanc” to finish.
Check if the salt and pepper still ok.

Duck “mille feuilles”

Ingredients for 2 persons

• 1 big breast (between 380gr and 420gr)
• 1 tomato
• 1 branch of basilica
• 100gr of Paris mushroom
• 200gr of peeled tomato.
• 10gr of concentrated tomatoes
• salt
• pepper

Recipe

Cut the breast in long and thin slices. Cut the tomatoes in slice, cut the mushroom, the basilica (keep a part for the sausage).
Build the “mille feuilles” by alternating: duck tomato basilica, duck mushroom basilica, duck tomato basilica. Tie the all like a roulade, salt, pepper. Make a tomato sauce, then cook into oven at 180°C degrees during 8 at 10 minutes.

Duck with mushroom and bell pepper

Ingredients for 2 persons

• 300gr of aiguillettes
• 50gr of red bell pepper 
• 50gr of green bell pepper
• 50gr mushroom
• 50gr of onions
• 30gr of Tex Mex sausage
• ¼ L olive oil
• Salt
• Pepper

Recipe

Marinade: mix the olive oil with the Tex Mex sausage that you can buy in shops.
Cut the vegetables and mix with the fresh meat and the marinade, into the fridge during 30 minutes.

How to cook

Put the vegetables and the meat at the same time into the stove and cook it during 2 or 3 minutes according the way you want it. Salt, pepper.

“Tarte fine landaise” (fine pie)

Ingredients for 2 persons

• 200gr of puff pastry
• 80gr of mustard
• 6 slices of smoked breast
• 200gr of tomato
• Salt and pepper
• 1 piece of basilica
• 50gr olive oil
• 4 asparagus

How to prepare

Cut slices of puff pastry of about 45gr. Spread the mustard on this. Cut washers of tomatoes (3 washers on each slice), salt, pepper. Cook it on oven at 180°C during 20 minutes. Peel the asparagus and cook it into boiling and salted water.

Put the slices on a plate, add the asparagus (ever cut in two), cross it together to make it nice and end with the slice of smoked breast, water with olive oil.