Serves 4

Ingredients

Duck breast

2 Duck

100 gr Duck fat

1 sprig Rosemary

1 sprig Thyme

½ spoon Coriander

 

Duck sauce

Duck carcasses

2 Carrot

2 Onions

2 stalks Celery

1 clove Garlic

1 spoon Tomato paste

1 sprig Rosemary

1 sprig Thyme

200 ml Red wine

200 ml Porto wine

400 ml Duck stock

1 spoon Corn flour

Salt

Pepper

 

Foie gras mousse

100 gr Duck fat

80 gr Cream

100 ml Madeira

1 sheet Isinglass

Salt

 

Brick pastry filled with duck

2 Duck legs

30 gr Dried apricots

10 gr Pine nuts seeds

100 ml Duck stock

½ spoon Coriander

4 sheets Brick pastry

200 gr Duck fat

50 gr Butter

Salt

Pepper

 

Topinambur purée

400 gr Topinambur

50 gr Butter

Salt

 

Topinambur chips

Topinambur

Oil

Salt

 

Sweet and sour vegetables

4 Green asparagus

8 Baby carrot

Fresh peas

2 spoons Soy sauce

1 spoon Mirin

10 gr Butter

Salt

 

Duck fat powder

50 gr Duck fat

Maltose

Garnishment

Edible flowers

 

Method

Duck breast

Clean ducks and keep carcasses apart for the sauce. Remove nerves from breasts and put the meat in a vacuum bag with thyme, rosemary, duck fat and coriander. Bake in a steam oven at 72 ° C for 18 minutes. Remove breasts from vacuum bag and fry both sides of meat in a pan until crispy.

 

Duck sauce

Put the carcasses of ducks in a pan suitable for oven with extra virgin olive oil. Bake at 180°C until golden brown. Remove oil, add vegetables previously cleaned, washed and diced, garlic, rosemary, tomato paste
and keep browning for few minutes. Sprinkle with red wine first then Porto and allow to evaporate the liquid each time. Remove from heat and let rest.

Add duck stock and bring to a boil. Cook for 4 hours over low heat. Skim off any impurities that may come on the surface. Pass the sauce through a fine strainer, bring it to a boil once more, thicken the sauce with cornflour and season with salt and pepper.

 

Duck fat mousse

In a pot, reduce the Madeira, add the cream and dissolve the isinglass. Blend the mixture with duck foie gras and season with salt.

 

Brick pastry filled with duck

Put duck legs in a vacuum bag with duck fat, rosemary, thyme and coriander. Bake in a water bath at 72 ° C for 12 minutes. 

Bone the legs, coarsely chop the meat, mix with chopped dried apricots, pine nuts, duck sauce and whisk well. Season with salt and pepper.

Using a pastry brush, carefully brush two sheets of brick pastry with melted butter and overlay them. Obtain a strip 4 cm wide and 15 long, spread a teaspoon of filling and fold starting from the lower left to close a triangle. Cut the brick pastry and repeat the operation until all. Fry the triangles in extra virgin olive oil and dry on absorbent paper.

 

Topinambur purée

Peel the topinambur, cut them into strips and soak them with water and milk (in proportion 50/50) for about 1 hour. Melt the butter in a pan until it is golden, add the topinambur and braise slowly. Once cooked, blend the topinambur to obtain a smooth and homogeneous purée. Season with salt, pepper and a knob of butter.

 

Topinambur chips

Peel the topinambur, slice it thinly and fry in extra virgin olive oil at 170°C. Drain the oil in excess on paper towels and keep topinambur chips warm.

 

Sweet-and-sour vegetables

Peel the asparagus and use only the tips (allow 4 cm from the tip). Peel the carrots and shell the peas. Blanch asparagus tips, carrots and peas in salted water. Cook "al dente" and cool quickly in iced water. In a pan, heat mirin and soy sauce, thicken with butter, add the vegetables and glaze. Season with salt, if needed.

 

Duck fat powder

Melt the duck fat in a pan and add the maltose to get the powder of duck fat.

 

Find out more about Chef Beck here.