Europe 1 12:40 p.m., January 09, 2022
Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.
Ingredient: (For 4 people)
Broth
- Duck sleeves x 6 pieces
- Cooking oil x 3cl
- Water x 2 liters
- Aromatic garnish x 300g
- Garlic clove x 2
- Laurel / Rosemary
- Salt / Peppercorns
Accompaniement
- Leeks x 1/2
- Fennel x 1
- Roasted unsalted pistachios x 150g
- Basil x 12 leaves
- Tagette or Lemon balm or Coriander x 12 leaves
- PM bergamot zest
- Olive oil PM
Execution:
Broth
- Color the duck sleeves in a casserole dish with the garlic and aromatic herbs
- Add the Aromatic garnish
- Add the 2 liters of water and cook for 2 hours over low heat to reduce by half
- Pass the broth in a tea towel and set aside
Accompaniement
- Finely slice the leek and the fennel, then cook it in the steamer for only 2 minutes
- Lightly crush 50g pistachios
- Mix the remaining 100g of pistachio to make a paste.
Season
Dressage:
- In a bowl, place a teaspoon of pistachio paste, add the steamed vegetables.
Pour in the hot broth and finish with the crushed pistachios, olive oil, bergamot zest and fresh herbs.