Duck breast aiguillettes with peach tabbouleh

6
People
Preparation
15 min.
Resting time
25 min.
Cooking
25 min.

Ingredients


250g of medium couscous
1 lemon
Half a cucumber
3 tomatoes
3 yellow peaches
1 tablespoon of sultanas
12 duck breast aiguillettes
salt, pepper, olive oil
1 sprig of thyme and a bay leaf
6 rosemary twigs

Recipe

Duck breast aiguillettes with peach tabbouleh

Heat half a litre of salted water with the sprig of thyme and the bay leaf.
Swell the couscous for 5 minutes with a little olive oil and covered with the water.
Fluff up the couscous with a fork, cover with cling film and set aside.
Finely dice the cucumber, the tomatoes and the peaches.
Mix with the cooked couscous and season with the lemon.
Cut the aiguillettes into chunks and thread them onto the rosemary twigs to form skewers.
Just before serving, cook the duck skewers in a very hot Cristel frying pan.
Pile the tabbouleh in the centre of the plate and arrange the hot duck skewers on top.
10/12/2019 21:43:36
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