Duck breast with sesame caramel
As part of the challenge launched by Brive Tourisme to the Tables Gaillardes, Montauban chef Jean-Luc Viginiat was given two instructions: to cook duck in a sweet and savoury dish. And it's fair to say that the challenge was met masterfully! The chef has come up with an original recipe that reflects the gastronomy of our region.... There's no doubt he's found the magic formula to whet our appetites!
The ingredients
- 60 g de graines de sésame
- 80 g de miel d'acacia
- 80 g de vinaigre Xérès
- 1 magret de canard
- 2 belles pommes de terre
- gros sel
- purée de panais (2 panais, 1 échalotte, 1 cuillère à soupe d'huile d'olive, sel, fond de volaille et crème)
- Pour la décoration : betterave chioggia et cerfeuil
- 1 dl de fond de veau
- Temps de préparation : 30 min
- Temps de cuisson : 90 min
- Pour 2 personnes
Préparation du magret de canard au caramel de sésame
- Roast the sesame seeds and set aside.
- Caramelise the acacia honey,
- Deglaze with sherry vinegar
- Add the sesame seeds
- Pour over a duck breast that has been trimmed of fat and cut in half (keep the fat to make fritons).
- Refrigerate for 12 hours
- Bake washed, whole potatoes on a bed of coarse salt in a 200° oven for 1 ¼ hours.
- Remove from the oven and garnish with parsnip purée.
- Express recipe for parsnip purée: peel the parsnips, cut into pieces, sweat with a shallot in olive oil, season with salt, chicken stock, cream + excess potato pulp and blend!
- Garnish with grated or chopped Chioggia beetroot and sprigs of chervil.
- Brown the duck breasts in a frying pan, remove, deglaze with the marinade, add 1 dcl of veal stock, season and whisk in the butter.
- Cut the duck breast in half lengthways and arrange on a plate with fleur de sel and a few drops of sauce,
- Add the potato
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