Tapas of marinated duck breast

Tapas of marinated duck breast

Receip Jean Paul Chevré

Total time: 3h 15 min.

Preparation: 3h

Cooking time: 15 min.

Difficulty: Easy

Quantity: 4


• Palmex raw duck breast – 1 piece 300g / 10.5oz

• tomato puree – 100g / 3.5oz

• French bread baguette – 15 to 20 slices

• lettuce – 1 piece

• Salt, pepper, basil

• Olive oil – 100g / 3.5oz

• soya sauce – 33g / 1.15oz

• balsamic vinegar – 33g / 1.15oz


• Prepare a tomato puree with basil. The puree must be closed to a thick tomato sauce.

• Remove some of the fat from the breast and slice it (slices of 2 to 3 mm thick).

• Prepare the marinade and put the slices of duck breast in the mixture and let it marinate for at least 2 hours.

• Cut the bread in 8 mm thick slices and toast it on one side.

• On the other side, put some tomato puree and some lettuce.

• Drain the breast slices, brown them rapidely in a hot pan or roast them, season and place them on top of the toast.


Serve as apptizer or on a salad.