Mediterranean duck fricassee, einkorn risotto with green olives - Sarrade since 1850
Tremper l’épeautre 10 min dans de l’eau et le rincer à l’eau claire
Ingredients
- 1 duck breast
- 1 pack duck filets
- 1 pack duck hearts
- 10 cl olive oil
- Espelette pepper
- Herbes de Provence - 1 dessertspoonful
- Green Lucques PDO olives - 60 g
- Confit tomatoes 60 g
- Green Lucques PDO olives 60 g
- 250 g Mont Ventoux einkorn
- 100 g green Lucques PDO olives
- 1 large onion
- 70 cl poultry stock
- 10 cl dry white wine
- 50 g Parmesan
- 1 small sprig of thyme
- 50 g butter
- Olive oil
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