>Duck brochettes / brochettes de magret de canard

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For 2 people / pour 2 personnes:

1 duck breast / magret de canard

juice of half a lemon / jus d’un demi citron

paprika, ground coriander, salt, chopped garlic / piment doux, coriandre, sel, ail coupée

Cut most of the fat off the duck breast (you can save this to use for roasting potatoes) and cut the meat into 2-cm cubes. / Enlever le gras du magret (gardez-le pour rotir les pommes de terre) et couper la viande en morceaux de 2 cm.

Mix the meat, lemon juice, spices, salt and garlic and leave to marinade for a few hours. / Mélanger la viande, le jus de citron, les épices, le sel et l’ail et laisser mariner quelques heures.

Put the meat on skewers and grill for a few minutes each side, depending on how well cooked you want them.  I like them slightly rare. / Mettre la viande en brochette et griller pour quelques minutes à chaque coté, selon votre cuisson préféré.  Je l’aime saignant.

Serve with rice and a green salad. / Servir accompagnées du riz et d’une salade verte.

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