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Crusty goat's cheese & duck magret salad (Languedoc Sun N°12) |
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Recipe kindly contributed by Mr & Mrs Barral, Logis de France du Gard, Mas de la Prairie, Avenue Sergent Triaire, 30120 Le Vigan.
INGREDIENTS
Green salad of your choice
1 tomato
1 hard-boiled egg
6 slices smoked duck magret
1 sheet of feuille de brick*
1 goat’s cheese
* ‘Feuille de Brick’ can be found in the refrigerated compartment along with pastry
RECIPE
Place the salad in the middle of the plate, cut the tomato and egg into six. Arrange them around the salad. Lay the slices of magret between the tomato and egg.
Melt the butter in a frying pan, cut the cheese in two halves and wrap each one in half the feuille de brick.
Fry them until golden-brown on both sides. Place them in the middle of the salad with a dash of olive oil & serve straight away.
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