Thin Slices of Duck Breast with rose confit and Provencale mini-pancakes, makes for a great romantic dinner.
By John Nevado
Duck Breast with Love and Roses
Thin Slices of Duck Breast with rose confit and Provencale mini-pancakes
- Author: John Nevado
- Prep Time: 40 mins
- Cook Time: 60 mins
- Total Time: 1 hour 40 minutes
- Yield: 4 1x
- 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
- sea salt
- freshly ground black pepper
- 1 yellow zucchini
- 1 aubergine
- 2 plum tomatoes
- olive oil
- sea salt
- panko flour
- 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.
Mix sugar and water in a pot and bring to boil until a light caramel sauce forms.
- Add vinegar, juniper berries, figs and the Confit de Roses.
- Let boil on low heat for aprox 30 minutes.
Mix chick pea flour, salt and water with a blender until a smooth dough forms. Add olive oil and fresh herbs. Let the dough sit for an hour and let it rise…
- 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.
Turn the oven to 200 degrees Celsius.
- 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.
Finish the duck breasts in oven heated to 165 degrees celsius, until the duck breasts have an interior temperature of 56 degrees C.
- 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!
John Nevado is a rose grower in South America, growing the worlds most luxurious roses for discerning customers around the world. On his farms he also grows edible USDA Organic roses that he sells to restaurants, including El Bulli in Spain and PerSe in New York. John loves to cook up new zany recipes with his tasty florals invites you to share his "la vie en rose".
That’s a very elegant dish…I sure would order it if I saw it on a menu.
@Joan! – do try to make it at home….! not so difficult as it may seem! :-) // John
This is such a great meal
So glad I’ve found your column. Rose is one of my most favourite ingredients. I will definitely being trying out some of your recipes.