Family Best Time >> Food

Millefeuille of tender southern vegetables, mozzarella and confit duck gizzards, beet vinaigrette


Ingredients:4 people
  • Tomatoes
    3 beautiful
  • Olive oil
    30 + 10 cl
  • Eggplant
    1
  • Zucchini
    1
  • Mozzarella
    100g
  • Chives
    QS
  • Diced tomato
    2 tablespoons
  • Red Beets
    2
  • Balsamic vinegar
    5 cl
  • Duck confit gizzards
    150g
  • Liquid cream
    3 cl
  • Basil
    A few leaves
  • Guérande salt
    QS


Preparation:
  • Prep time:40
  • Cooking time:30 minutes


To prepare the candied vegetables proceed as follows:

Slice eggplant, zucchini and beetroot without peeling them (1).

Arrange on a silpat or a sheet of baking paper, season with salt and pepper and drizzle with olive oil.

Bake at 150°C for about 30 minutes, turning during cooking, set aside on a rack to drain.

Also cut the mozzarella into slices.

Reheat the duck gizzards in their fat, then slice them. In the center of the plate, place a slice of zucchini, and alternate gizzards, beets, eggplant and mozzarella like a mille-feuille.

Finish with a fried basil leaf then drizzle over and surround with a beet vinaigrette cord + a drizzle of liquid cream to slice.

Add diced tomato and chopped chives.

For the beet vinaigrette mix the beets with the balsamic vinegar + olive oil + Guérande salt and freshly ground pepper.

A creation of Chef Hubert