Carpaccio of duck breast with pistachio oil, asparagus fries from Blayais
Recipe for "LA SPORTIVE" proposed by Chef Philippe Garret
Carpaccio of duck breast with pistachio oil, asparagus fries from Blayais
For 4 people :
2 breasts duck Southwest defatted and denervated
2 500g boots ofasparagus green and fine Landes
1 small pot of pesto
pistachio oil
whole pistachios.
Donut dough:
1 whole egg
80g of flour
fine salt
1dl of beer
10g of sugar.
Finely cut with a knife (or ham machine) the breasts, brush with pistou, add a few drops of pistachio oil and some pistachios,
Salt and pepper,
Peel and cut asparagus like the fries,
Dip in the donut dough,
Fry at the moment at 180 °,
To mop and salt.
