Cooking With Roses: Duck Breast With Rose Confit And Provencale Mini Pancakes
Thin Slices of Duck Breast with rose confit and Provencale mini-pancakes, makes for a great romantic dinner.
By John Nevado
Duck With Rose Petal Jelly
Duck Breast with Love and Roses
1 hour 40 mins
3 Duck Breasts
Black Pepper, freshly ground
50 grammes (2 oz.) sugar
1 tbsp (0.5 oz.) water
8 figs, quartered
1 tbsp (0.5 oz.) sherry vinegar
4 juniper berries, crushed in a mortar. Really smashed.
1 ½ tbsp (3/4 oz.) Confit de Roses (Rose petals in sugar jelly). Buy in any well-stocked gourmet hang-out.
100 grammes (3.5 oz.) chick pea flour
2 ½ (1 cup) deciliter water
1 ½ (0.5 oz.) teaspoon salt
deciliter (1/4 cup) olive oil, extra virgin
tbsp (0.25 oz.) fresh rosemary, chopped
tbsp (0.25 oz.) fresh thyme, chopped
olive oil for frying pan
freshly ground black pepper
1 yellow zucchini
2 plum tomatoes
Nevado Roses Organic rose leaves
Clean the duck breast, keep the fatty side on, dont remove. Fat is good.
Salt and Pepper on the meaty side. Ad Libitum.
Fry in hot frying pan, on the fatty side until brown.
Then turn and fry on the meat side whilst adding a healthy dollop of butter.
Put the meat on a baking plate.
Add vinegar, juniper berries, figs and the Confit de Roses.
Let boil on low heat for aprox 30 minutes.
Heat a mini-pancake pan (we all have those!) and fry pancakes in olive oil.
If you do not have a mini-pancake pan, then use a normal frying pan, and pour pancake dough into round cookie-cutters placed directly in the pan.
Cut the vegetables in slices 1 ½ cms thick.
Place the slices one on top of the other alternating colours on a baking plate, on oven paper.
Drizzle with olive oil, sea salt and panko flour.
Roast in oven for 30-40 minutes until lightly brown.
Remove from oven and let rest in tin foil.
- Slice the meat thinly and serve with rose confit, roast vegetables and pancakes.
- Decorate with fresh rose leaves and herbs.
Enjoy the Romance!
Originally Published: May 20, 2011