one breast of duck
½ glass of Brandy
a sprig of Melissa
an aubergine, a yellow pepper, a red pepper, a carrot, two courgettes,
Place the duck breasts in a non-stick roasting tray and pour over the brandy and orange juice. Roast in a pre-heated oven at 200° for 15 minutes, so that it still pink inside. Finely slice and add the orange peel cut into strips and the Melissa. Pour over the olive oil and leave to marinate for 2 or 3 hours.
Dice the vegetables and fry them one by one with a little olive oil and a clove of garlic. Put them in a small mould, allow to cool, and serve with slices of duck, as shown in the photo.
Recipe submitted by:
Casa Lidia, wine bar and ristorante – Breganze