A Receip from JP Chevré

• Rougié Duck “tenderloin”: 100g / 3,5oz
• Chiselled shallot: 20g / 0,7oz
• Quail eggs: 1 pièce
• Tomato: 1 pièce
• Salt and pepper
• “Mesclun provençal” or a mixed salad: Environ 50g / 1,7oz
• Vinaigrette with olive oil and balsamic vinegar (Enough)
• Mixture for the “marinade”: Olive oil (3/5), Soya sauce (1/5) and Balsamic vinegar (1/5)

• Put out the tenderloin's nerve, then put them in 'marinade' (minimum 2 hours and max 48 hours)
  
  
• The D-Day :
  
  
• Cut the cocktail tomato in 4, season it with salt and pepper and let it remove water.
  
  
• Prepare the salad.
  
  
• Fry the quail egg, give it a round shape and keep it hot without overcooking it.
  
  
• Cook rare the tenderloin in a hot pan-fry, add the chiseled shallot and season with salt and pepper.
  
  
• Keep the tenderloin rare.