duck breast with zuchini in tarragorn sauce for 4 persons

you need

1 liter chicker stock/broth
60 gram flower
60 gramm butter
2 lbs duck breast
some fresh tarragorn
salt
pepper
1/2 cup whipping cream
2 zuchini large

how to do it

the duck

- season sautee pan
- sautee duck
- serve hot

the zuchini

- sautee zucchini in well seasoned pan
- once they are done serve it as side to the chicken

the sauce

- heat the broth in a 2 quart pan till it slightly boils
- take a 2 quart sauce pan
- gently melt the butter in it
- stir flower into melted butter till you have a toaster smeeling paste
- add the hot broth from the other pan in small steps and keep steering
- gently cook it for 2 hours
- skim of the fat from time to time

- 10 minutes before you serve the dish take some tarragorn and use your pestel and mortar to "crush" it
- add a little bit of your sauce to the crushed leafs in the mortar
- keep working the motar and pestel for 5 more minutes
- add these deep green liquid paste now to the rest of the sauce and gently cook it
- add the cream to the sauce and salt/pepper to taste
- keep it slightly boiling for 1 - 2 more minutes

serve it to the duck and the zuchini. And again I recommend some bread to the dish.