Serves 4
Ingredients
2 filets of duck from Challans
12 cherries
1 tbspred fruit vinegar
Pistachiocrust
50gr salted butter
1tbsp golden sesame
1tbsp poppy seeds
3tbsppistachios, peeled
Pate sable
150g flour
60gfine semolina
1 egg
Salt and pepper
200g soft butter
Jus
1kg duck carcass
1 onion
1l stock
100g cherry jam
100g red fruit vinegar
1dl cherry juice
1dlguignolet liquor
Pepper and cherry chutney
180gburnt red peppers, julienne
90g onions
50g brown sugar
1 garlic clove
80g red fruit vinegar
20gr balsamic vinegar
400g pitted cherries
Crust paste
120gT 55 flour
3cl white wine
4cl pepper juice
Pepper crustades
40gfoie gras
50g diced duck thigh
80gminced duck liver
50g confit peppers, diced
Method
Pistachiocrust
Mélanger au robot coupe, plaquer entre deux feuilles de papier sulfurisé 3 mm, réserver au froid.
Pate sable
Mélanger la farine, la semoule, assaisonner, le beurre et l’oeuf au batteur sans trop travailler. Abaisser sur papier sulfurisé 3 à mm
Jus
Pound the carcasses and fry in butter until coloured, and add the onion. Add the stock and cook for an hour. Pass through a chinois.
Make a caramel with the jam and vinegar, and deglaze with the juice, add the reducedduck jus (by approximately half), and finish by adding the liquor and a bit of butter.
Pepper and cherry chutney
Heat the liquids and sugar, add the peppers, thinly sliced onions, add the cherries and jam. Keep heated.
Crust
Mix the ingredients together with an electric whisk.
Pepper crustades
Mix the ingredients together and season with salt and pepper.
To serve
Fry the duck fat side down until well coloured. Place the pistachio crust on the meat side. Fry the cherries in butter and sugar. Deglaze the vinegar with pistachios.
