Fricassée de canard à la méditerranéenne et risotto de petit épeautre à l’olive verte
Mediterranean duck fricassee, einkorn risotto with green olives
Ingredients
For the fricassee
- 1 duck breast
- 1 pack duck filets
- 1 pack duck hearts
- 10 cl olive oil
- Espelette pepper
- Herbes de Provence - 1 dessertspoonful
- Green Lucques PDO olives - 60 g
For the einkorn risotto
- Confit tomatoes 60 g
- Green Lucques PDO olives 60 g
- 250 g Mont Ventoux einkorn
- 100 g green Lucques PDO olives
- 1 large onion
- 70 cl poultry stock
- 10 cl dry white wine
- 50 g Parmesan
- 1 small sprig of thyme
- 50 g butter
- Olive oil
Instructions
To make the risotto
- Soak the einkorn for 10 min in water and rinse with fresh water
- Finely chop the onion and sweat it in the olive oil. Add the einkorn and thyme, and pour in the white wine. Leave it to absorb. Add the stock a little at a time and cook over a gentle heat until the grains are just softening inside, while retaining some bite. (About 30 min)
- Add the crushed olives, diced butter and grated Parmesan.
- Adjust the seasoning. Set aside in a warm place.
To make the fricassee
- Cut the duck breast lengthwise into two strips, then across into slices about 1 cm thick.
- Cut the filets into 4.
- Remove the fat from the hearts, take of the top section and cut them in two from top to bottom.
- Put the meat, olive oil, herbs and 3 pinches of the Espelette pepper into a mixing bowl.
- Add the green olives, roughly sliced, and then the crushed confit tomatoes.
- Mix well.
Presentation
- Quickly fry the meat over a high heat (about 3 minutes). Salt.
- In a bowl or soup plate, arrange a circle of einkorn risotto, then top with the fricassee and a little of the cooking juices, then finish with a few Parmesan shavings and serve straight away.
- Decorate with thyme flowers, dried tomatoes, carefully sliced olives etc.This recipe can also be varied with mushrooms or even truffles in season. Without the risotto, and cut slightly smaller, the fricassee makes an ideal tapas dish.