💥 Special offer: UP TO 30% OFF ON SETS - LIMITED STOCKS - FAST DELIVERY IN THE UK

[vc_row][vc_column width="1/1"][vc_single_image image="2398" border_color="grey" img_link_target="_self"][/vc_column][/vc_row][vc_row][vc_column width="1/1"][vc_column_text]Choose good quality farm chicken breasts

- Chicken + red peppers + onions + zucchini.

- Chicken + mini but + cocktail sausage + pitted black olives.

- Chicken + mushroom + smoked breast + cherry tomato.

- Chicken + candied lemons + courgettes.

You can redo all these skewers with either guinea fowl fillets (cook less) or turkey fillets[/vc_column_text][vc_column_text]
Duck :
[/vc_column_text][vc_column_text]Coming from the southwest, I prefer to make them with mulard duck breast (slightly shorter cooking time than with normal duck fillet).

- Racks of duck breast + mandarin wedges + large dice of zucchini

- Racks of duck breast + apples fruit + smoked bacon + grapes

- Racks of duck breast + mushroom head and raw foie gras

- Slices of duck breast + prunes in armagnac sauce + smoked breast

- And then a very great classic for the people of the Southwest

- The skewer of stuffed hearts: stuffed duck hearts (mulard) opened in 2 just toasted with a good punch of pepper mill and a salad with walnut oil.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/1"][vc_column_text]Original recipes by Chef Patrick Asfaux[/vc_column_text][/vc_column][/vc_row]