Duck Breast Chops Grilled "a la Provencale"
Yield: 4 servings
Cook Time: 45 minutes
Soften the butter. Add the tarragon and chopped olives. Roll the mixture into a sausage and keep it in the fridge.
Cut the tomatoes in half. Add salt and pepper and turn them over on a grid to drain the juice.
At the same time, chop the garlic and parsley and mix with a little olive oil and bread crumbs.
Place the mixture on the tomato halves. Cook in the oven, or on the barbecue in aluminium foil.
Remove the mushroom stems. Spread olive oil over the caps. Grill on the barbecue or cook in the oven. Add a little salt and pepper.
Grill each side of the smoked duck breast slices for fifteen seconds on the barbecue or grill.
To cook the duck breast chops: cook the chops on the barbecue or in the oven (grill, without fat) as desired. Add seasoning and leave to rest for a few minutes, in a warm place.