Thin Slices of Duck Breast with rose confit and Provencale mini-pancakes, makes for a great romantic dinner.
By John Nevado
- 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.
- 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.
– 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".