Instructions
Step 1: Duck
Separate all the fat and skin from the duck breast with a small knife. Cut the fat into a small dice.
Place the duck fat dice into a flameproof casserole dish, and brown until nice and crisp.
Remove most of the melted fat, reserving one spoonful.
Add the millet semolina to the dish. Stir well to toast slightly. Add the chicken stock, and bring to a boil. Cover, then lower the heat and simmer for about 20 minutes.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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