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
1 whole egg
80g of flour
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.