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Brochettes de Canard |
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| Serves 4 |
Prep 15 mins |
Cooking 12 mins |
Easy |
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My rating |
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Ingredients |
2 duck breasts
350g button mushrooms
1 ½ lemons
oil
salt and pepper
wooden skewers, soaked in water.
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Preheat the oven to 240C/ Fan
220C/Gas 8. Cover a large oven tray with aluminium foil.
Take the fat off the duck and cut the flesh into cubes.
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Take the stems off the
mushrooms and wash and dry them. Wash the lemons and cut
into round slices.
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Alternately thread the duck
and the mushrooms onto the skewers and begin and end with
a slice of lemon.
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Put the brochettes onto the
oven tray, sprinkle with a little oil, pepper them and
cook in the oven for 12 minutes, turning regularly. Serve
immediately.
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DAILY
DINNERS 
