Results of the competition : "Melfor, a winning recipe"
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LA CHENAUDIERE
COUNTRY INN

Relais & Châteaux

The winner of the competition and a
weekend for two at a Relais & Château hotel
is Jean-Claude from Lyon for his recipe:

"Duck fillet with figs"

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See also our selection
of the best recipes sent to us
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- Duck fillet with figs -

Serves four
Preparation: 50 mins
Cooking: 30 mins

Ingredients
2 duck fillets
2 tablespoons of Darjeeling tea
2 tablespoons of acacia honey
12 dried figs
2 tablespoons of MELFOR vinegar
Best quality unrefined salt
Pepper from the mill

 

Make the tea and leave to infuse for 10 mins.
Filter and pour into a saucepan
Add the honey and figs
Reduce over a low heat for 25 mins
Cover allow to rest

 

Score the duck fillet skin in squares with a knife
Season with salt and pepper
Grill in a frying pan, the side with the skin first

Welcome to Melfor: the Alsatian vinegar food lovers prefer

After 10 mins, remove the fat, and cook the other side of the fillet
Cook for 3 to 5 mins depending on how well cooked you prefer the meat,
remove the fillets from the pan and keep warm

 

Deglaze with the MELFOR vinegar
Add the figs, the tea and reduce
Adjust the seasoning if necessary

Serve accompanied by 1 braised endive

Recipe by Jean-Claude