Sliced Duck Fillet – Fine Sunday Recipe From Auvergne

Brown the pine nuts in 1 tsp butter.

Cut the zucchini into french fries size and fry in a tiny bit of oil until brown, keep warm.

Mix cheese, crème fraîche, juice of one lemon, pepper and salt to a cream.

Fry the duck fillets very briefly in the butter, place them in an ovenproof dish, add the zucchini and pine nuts, spread the cheese cream evenly over them and place them briefly under the broiler until the cheese starts to melt.

Serve immediately.

Serve with couscous or pita bread.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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