Artichoke heart skewers with grilled duck breast and ParmesanTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:153.2 kcal
Proteins:4.9 g
Fats:12.4 g
Carbohydrate:8.1 g
Fibers:4.1 g
Sugar:0.6 g
Cholesterol:16.2 mg
Sodium:69.7 mg
Calcium:41.1 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
90
g
duck breast
250
g
artichoke hearts
20
parmesan shavings
15
ml
flaked almonds
1/2
lemon
15
ml
olive oil
fresh thyme, salt and pepper
**Material
10
small wooden skewers
METHOD
- Grill the duck breast in an unoiled skillet; remove and set aside.
- In the same skillet, toast the almonds with the olive oil.
- Add the halved artichoke hearts and the thyme. Cook for 1 minute over high heat.
- Add the grated lemon zest; set aside.
Assembly
- Cut the duck breast into pieces.
- Assemble the skewers in the following order: artichoke, duck, cheese, and so on.
- Season with salt and pepper and sprinkle with the toasted almonds.
SOMMELIER
To mark the launch of the Ricard tapas glass, young chef Gontran Cherrier, known for his enthusiasm and search for originality, has designed some exclusive and unusual tapas recipes to accompany the famous Ricard ritual.
