A chef passionate about his terroir, cooks for you today in your “Savoury side”. On the plate of chef Thierry Le Costoëc, dishes resulting from a fine collaboration with local producers and always in short circuit.
On the menu: duck breast and its tarte tatin of potatoes and dried duck breast
Ingredients :
– Bernard Adam
- 1 breast for two
- 5 slices of dried duck breast
- 2 circles of puff pastry
- 10 slices of potatoes
- 10 g of butter
- 20 g of pacifier
A simple and effective recipe
– Bernard Adam
We start by peeling the potatoes, then using a cookie cutter we detail it to make pretty regular discs.
– Bernard Adam
No need to be complicated when you have good products
– Bernard Adam
When the potatoes begin to be golden brown, place them on the puff pastry without forgetting the slices of dried breast fillet. Then, put in the oven for ten minutes at 180° degrees.
– Bernard Adam
It’s time to start cooking the duck breast. The chef removes the nerve and the fat that protrudes from the meat. Then, Thierry marks the meat on the skin side for more tenderness and crispness. Sear for two to three minutes in the pan and finish cooking in the oven for five minutes.
– Bernard Adam
When the duck breast is nicely pink, you cut out pretty slices that you serve with the potato tatin accompanied by a green salad. At table !!!
THE STOPOVER
1 Le Méry, 23000 La Saunière
L’Escale à Saunière is open for lunch from Tuesday to Saturday as well as Friday and Saturday evenings.
You can also order take-out meals.