Ingredients for 5 people:
- 500g Coconut from Provence
- 1 shallot
- 1 tablespoon sherry vinegar
- 1 duck breast
- 1 tablespoon of mignonette pepper
- Olive oil Creation Bastide du Laval
- Salt and pepper
- 1 tablespoon of coarse salt
- 1 bunch of spring onions
Recipe :
1. Shell the coconut beans and put them in boiling salted water for 10 minutes
2. Cool
3. Season with sherry vinegar, Creation olive oil, salt, pepper and finely chopped shallot
4. Marinate the duck breast for 24 hours with the juice, salt and mignonette pepper
5. Slice the duck breast and cover the coconuts with
6. Chop the spring onions and place on the plate
