“Sublime, freshly steamed market products”, by Stéphane Gabrielly

Stephane Gabrielly present, to the editions Albin Michaelhis book “Sublime, freshly steamed market products”

HEALTHY COOKING THAT…

– preserves most nutrients and vitamins

– removes surface pesticides and other toxins

A GOURMET CUISINE THAT…

– respect the quality of the products

– preserves textures

– accentuates the colors

– develops flavors

A quick, water- and energy-saving KITCHEN

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“Sublime, freshly steamed market products”
by Stéphane Gabrielly, was published by Albin Michel editions.

Sliced ​​Thai duck

Reheating:

2-3 h Marinade: 1 night in the fridge Preparation: 20 min Cooking: 6-7 min (magrets), 5 min (rice tagliatelle)

Preparation :

Material

1 Japanese mandolin

For 4 people

2 free-range duck breasts of 400 g with peas

1 tbsp. tablespoons

Thai marinade

See p. 15 (10 mins)&

Crunchy vegetables

1 small cucumber 2 carot

1 new onion 1/4 bunch coriander Salt

Rice tagliatelle

1 pack of

6 to 8 tbsp.

Fine salt

Finishing

2 tbsp. cashew nuts

2 tbsp. c

2 tbsp. tablespoons blond sesame

Ground pepper

1. Reheating the duck breasts (the

Take the duck breasts out of the refrigerator at least 2 to 3 hours in advance. Remove their fatty skin: using a sharp knife, lift the skin and pass the blade of the knife between the fat and the flesh. In principle, it comes on its own. Season the duck breasts with coarse gray salt on all sides. Cover ’em up and let ’em come back

their oily skin: using a sharp knife, lift the skin and pass the blade of the knife between the fat and the flesh. In principle, it comes on its own. Season the duck breasts with coarse gray salt on all sides

at room temperature for at least 2 to 3 hours

2. Marinade the duck breasts (the day before)

Put the duck breasts in the sieve and cook them

of marinade for the vegetable salad and pour the rest over the cooled duck breasts. Cover with cling film and reserve in the refrigerator. After 6 hours, turn the duck breasts and leave them overnight in the refrigerator.

3. Crunchy vegetables (on the day m

Wash the cucumber, cut it into sections, then into thin strips that you will slice into julienne (sticks). Do the same with the carrots. Finely chop the spring onion and chop the cilantro. Mix all the ingredients in a bowl and season with the reserved Thai marinade. Taste and add a pinch of salt if

4. Rice tagliatelle (the same day)

Take out the duck breasts

the cooking time indicated on the package. When they are cooked, drain them and season them with 6 to 8 tbsp. tablespoons of the marinade, then mix gently. Book.

5. The finish

Cut the duck breasts into thin slices and set aside on a plate. Mix the marinated vegetables with the tagliatelle, divide them into 4 bowls, then add the