Nutrition Facts
4 servings
4
Recipe for Morbier and Duck Breast Chips
An appetizer recipe for duck breast that is festive and proposed by local talents.
Ingredients
1 duck breast IGP Périgord Our Regions Have Talent
100 Raw milk Morbier. Our Regions Have Talent.
40 Butter from Poitou-Charentes Our Regions Have Talent
Flower of salt from Guérande Our Regions Have Talent
2 egg whites
40 Flour
5 chives
Five pepper blend
Directions
1
Preheat the oven to 180°C.
2
In a bowl, mix the egg whites with the melted butter and the flour. Stir slowly to avoid making the mixture frothy, then add the pepper.
3
Using a spoon, pour the mixture onto the tray, forming disks. Grate cheese over each disk. Bake for 7 minutes.
4
Once baked, place the discs on a rolling pin to achieve a curved shape.
5
Score the fat of the duck breast with a knife, then cook it for 10 minutes in a hot pan. Flip the duck breast and continue cooking for 5 minutes.
6
Once the breast is cooked, slice it into thin pieces and roll them up.
7
To finish, place a piece of duck breast on each chip, season, and sprinkle with chives.
Ingredients
Ingredients
1 duck breast IGP Périgord Our Regions Have Talent
100 Raw milk Morbier. Our Regions Have Talent.
40 Butter from Poitou-Charentes Our Regions Have Talent
Flower of salt from Guérande Our Regions Have Talent
2 egg whites
40 Flour
5 chives
Five pepper blend
Directions
Directions
1
Preheat the oven to 180°C.
2
In a bowl, mix the egg whites with the melted butter and the flour. Stir slowly to avoid making the mixture frothy, then add the pepper.
3
Using a spoon, pour the mixture onto the tray, forming disks. Grate cheese over each disk. Bake for 7 minutes.
4
Once baked, place the discs on a rolling pin to achieve a curved shape.
5
Score the fat of the duck breast with a knife, then cook it for 10 minutes in a hot pan. Flip the duck breast and continue cooking for 5 minutes.
6
Once the breast is cooked, slice it into thin pieces and roll them up.
7
To finish, place a piece of duck breast on each chip, season, and sprinkle with chives.
Notes
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