Courgette stuffed with wild duck breast and robiola cheese

/Courgette stuffed with wild duck breast and robiola cheese
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Courgette stuffed with wild duck breast and robiola cheese

  • CourseStarting
  • Preparation30'
  • Difficultyeasy
  • Selvagginadeer
  • Calories100 - 300
  • ActivityRun F 31’ M 22’
  • Persons4

Ingredients

N 4 round courgettes

240gr  wild duck breast

80gr  robiola cheese

Marjoram to taste

Lemon zest to taste

Table salt to taste

Extra virgin olive oil to taste

Misticanza (mixed salad)

Preparation

  • Use a knife to cut the wild duck breast into thin slices. Season with chopped marjoram, lemon zest, salt and extra virgin olive oil.
  • Wash the courgettes, cook in boiling water for about 7 minutes.
  • Drain, cool in ice water, divide into two halves and remove the seeds.
  • Season the courgettes with salt and extra virgin olive oil, stuff with the wild duck mixture and close them with their lids.
  • Put some oil in a non-stick frying pan, add the courgettes and cook gently, covering with a lid to allow the cheese to melt.
  • Arrange the courgettes without their lids on a serving dish, garnish with some mixed salad, season with salt and extra virgin olive oil.

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Wine CouplingCosta del Picchio 2013 Fosso dei Ronchi Colli Pesaresi DOC Focara