Semolina of millet, ceps and smoked duck - Semolina of millet, ceps and smoked duck - Healthy and gourmet meal idea

Semolina of millet, ceps and smoked duck

Prep Time30 mins
Cook Time40 mins
Total Time40 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, Meat and poultry, Place
Servings: 4
Calories: 230kcal


  • 250 g Millet
  • 1 Duck breast (about 300 g)
  • 5 Medium cep
  • 1/2 bouquet Parsley
  • 2 pods Ail
  • 50 cl Poultry broth
  • 1 C. soup Olive oil
  • Salt and pepper from the mill


  • With a small knife, separate all the fat and skin from the flesh of the duck breast. Cut the fat and the skin into small dice. Fry them in a casserole until they turn crispy. Remove them, then remove the cooking fat by keeping in the casserole the value of a spoonful.
  • Add the millet in the casserole. Mix well, lightly brown then pour chicken broth. Bring to a boil, cover and cook on low heat for 20 minutes.
  • Meanwhile, cut the flesh of the duck breast into thin slices.
  • Eliminate the earthy foot of porcini mushrooms. Rinse the mushrooms quickly, dry them and detail them in slices.
  • Peel the garlic cloves, rinse and sprinkle the parsley. Chop it all.
  • When the millet is cooked, let it sit for 10 minutes off the heat.
  • In a frying pan, heat the olive oil and sauté the slices of mushrooms 2 to 3 min Salt, add the parsley and pepper to the mill.
  • Spread the millet in a dish, add the parsley mushrooms and slices of duck breast. Serve without delay.

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