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Corn soup, dried duck breast and walnut oil


  • 500 g of drained corn
  • 1 onion
  • 30 g butter
  • 25 cl of milk
  • 1 vegetable stock cube
  • 3 tablespoons of fresh cream
  • 2 tablespoon of mustard
  • 1 càc de moutarde
  • salt
  • pepper
  • a dozen slices of dried duck breast
  • 2 tablespoons of walnut oil : commander en ligne


10 minutes of preparation – 20 minutes of cooking – 2 persons


  • Place the slices of duck breast on a baking sheet on parchment paper. Bake at 210°C for 10 minutes and leave in the oven.
  • Peel and chop the onion. Then, fry it in the melted butter until it turns white.
  • Add the milk and heat, then add the corn. Let it cook for 10 minutes.
  • Off the heat, add the fresh cream and mustard, salt and pepper.
  • Blend and strain the soup.
  • Dilute the cornstarch in a little cold water.
  • Add to soup and return to heat, stirring constantly until mixture thickens.
  • Just before serving, pour the soup into a bowl, add a few slices of duck breast on top and a drizzle of walnut oil.