Recipe: The mulard sauce in the southern style

Name: The mulard sauce in the southern style
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 beautiful "Mulard" duck breast completely trimmed of fat; 1 green bell pepper cored and cut into very small dice; 1 red bell pepper the same way; 2.8 oz (80 g) green olives pitted and chopped; 2 cloves garlic degerminated and chopped; 2 beautiful tomatoes cut into small dice; 3 spring onions chopped with the greens; olive oils; 2 bay leaves; a little lemon thyme flower; Fresh basil leaves; salt pepper from the mill and turmeric (Madagascar if you can).

By chef patrick Asfaux 4.1/5 (12 reviews) · 🍳 24 made it

Prep 20 min

Cook 240 min

Total 4h20

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

1 beautiful "Mulard" duck breast completely trimmed of fat
1 green bell pepper cored and cut into very small dice
1 red bell pepper the same way
2.8 oz (80 g) green olives pitted and chopped
2 cloves garlic degerminated and chopped
2 beautiful tomatoes cut into small dice
3 spring onions chopped with the greens
olive oils
2 bay leaves
a little lemon thyme flower
Fresh basil leaves
salt pepper from the mill and turmeric (Madagascar if you can).

Step-by-step directions

1 In a skillet pour your duck skin cut into small dice and when they have melted and browned well drain them (they will be useful in a small salad for example) put your fat back in the skillet then when it is very hot, pour your diced breast, salt pepper then after 3 minutes drain them keeping the juice and set aside in a small dish.

2 In a casserole pour a little olive oil, slowly sweat your diced peppers and onion for 3 to 4 minutes, then add those of tomato, garlic bay leaves thyme, salt and add a tablespoon of turmeric, cook covered slowly for 10 minutes.

3 Then add the diced breast and the kept juice, the olives mix well, bring to a boil and place covered in the oven heated to 100°(th3/4) cook 4 hours.

4 Then be the first to open this casserole and smell!!!
Serve with fresh pasta new potatoes, poultry, beautiful pieces of meat (veal, Gascon pork)
etc.
I didn't know how to name this recipe made in an instinctive way so I found that this qualifier of Mulardaise suited it wonderfully
Indeed it is the same principle as a Bolognaise and since I come from the region of force-fed mulard ducks !!!
Moreover perhaps this recipe has already been prepared by other cooks but this name came from my own imagination.