LES COPAINS HOTEL RESTAURANT A AMBERT, TOQUES AUVERGNE, Thierry Chelle

NET OF DUCK MALLARD TO THE HONEY AND THE FOURME OF AMBERT

Many people: 4
Ingredients:
* 4 duck green collar nets
* 50 G of honey
* 5 groundnut oil Cl
* 50 G of crème fraîche
* 50 G of fourme of Ambert
* Salt and pepper

Receipt

Cut the skin of the nets in pilot wheels to facilitate cooking. To seize with oil in jumping an initially with dimensions skin during 7 minutes with fire sharp, then other dimensioned, 5 minutes with average fire.
To reduce or lengthen the time of cooking according to desired cooking.
Let put back the nets 2 minutes out of fire in the jumping one so that they keep their marrowy.
Remove the grease of cooking of the nets, add the honey which thaws juices of cooking then and let reduce almost dry. The steaklets must be brilliant and frozen honey.

During the cooking of the steaklets to make boil the cream and the fourme of Ambert, salt and pepper. Mix sauce so that it is quite smooth.

At the last moment, cut out the nets in aglets in a hot plate and pour the sauce fourme of Ambert on the point of the aglets.

You then sweetened honey on the aglets and the perfume of the fourme
of Ambert in the same plate.

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