Semolina of millet, ceps and smoked duck
- 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.