PLATING SUGGESTION :
Vegetable Tatin
Duck breast, cranberries,
soy vinaigrette
Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- Ease of preparation thanks to its reversible mold.
- Multi-purpose: served as a simple starter or as a side dish.
Generous vegetable content (62%), more cooked, enhanced with a seasoned blend flavored with thyme, garlic, and pepper.
Recipe steps
Step 1
Reheat the Vegetable Tatin using one of the preparation methods listed above, then plate it in the center of a starter dish.
Step 2
Gently arrange the baby leaf salad in a ring around the Tatin.
Step 3
Place 4 slices of smoked duck breast evenly, then add a few dried cranberries.
Step 4
Drizzle with soy vinaigrette for a glossy finish.
Chef's tip
Vinaigrette recipe: 5 tablespoons of vinegar (e.g. apple), 4 tablespoons of oil (e.g. rapeseed), 1 tablespoon of Dijon mustard, 3 tablespoons of soy sauce (salty), 3 teaspoons of honey, and pepper to taste.
