vendredi 3 août 2007

Coeur du Canard 'Quelebu'

Fry some duck hearts, sliced leeks and thickly sliced cep mushrooms, in olive oil and a little butter. Season with salt and pepper. When nearly done add a little creme fraiche, a hint of mustard and some fresh parsley. Serve with boiled potatoes and carrots from the garden.

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