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.