Duck Breast with Love and Roses
- Total Time: 1 hour 30 minutes
- Yield: 4
Description
Thin Slices of Duck Breast with rose confit and Provencale mini-pancakes
Ingredients
- 3 Duck Breasts
- Salt
- Black Pepper, freshly ground
- 50 grammes (2 oz.) sugar
- 1 tbsp (1/2 oz.) water
- 8 figs, quartered
- 1 tbsp (1/2 oz.) sherry vinegar
- 4 juniper berries, crushed in a mortar. Really smashed.
- 1 1/2 tbsp (3/4 oz.) Confit de Roses (Rose petals in sugar jelly). Buy in any well-stocked gourmet hang-out.
- 100 grammes (3 1/2 oz.) chick pea flour
- 2 1/2 (1 cup) deciliter water
- 1 1/2 (1/2 oz.) tsp salt
- deciliter (1/4 cup) olive oil, extra virgin
- 1/2 tbsp (1/4 oz.) fresh rosemary, chopped
- 1/2 tbsp (1/4 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
- Herbs
Instructions
- 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.
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…
Turn the oven to 200 degrees Celsius.
Finish the duck breasts in oven heated to 165 degrees celsius, until the duck breasts have an interior temperature of 56 degrees C.
- Prep Time: 40 mins
- Cook Time: 60 mins
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 580
– Slice the meat thinly and serve with rose confit, roast vegetables and pancakes.
– Decorate with fresh rose leaves and herbs.
Enjoy the Romance!
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Frequently Asked Questions
What is Confit de Roses and where do I find it?
Confit de Roses is rose petals preserved in sugar jelly — essentially a rose petal jam. I use 1½ tablespoons and recommend picking it up at any well-stocked gourmet shop. It gets combined with figs, juniper berries, sherry vinegar, and a light caramel to make the sauce.
What are the Provencale mini-pancakes made from?
I make the pancakes with chickpea flour (not wheat flour), mixed with water, salt, olive oil, fresh rosemary, and fresh thyme to form a smooth batter that rests for an hour before frying. If you don’t have a mini-pancake pan, pour the batter into round cookie-cutters placed directly in a regular frying pan.
What internal temperature should the duck reach?
Finish the duck breasts in a 165°C oven until they reach an internal temperature of 56°C (133°F), then rest them in foil. This gives a pink, medium-rare result — duck breast is commonly served at lower internal temperatures than chicken.
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.
This is such a great meal
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