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
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
Description
Thin Slices of Duck Breast with rose confit and Provencale mini-pancakes
Ingredients
- 3 Duck Breasts
- Salt
- Black Pepper, freshly ground
Rose Confit
- 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.
Provencale mini-pancakes
- 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
- tbsp (1/4 oz.) fresh rosemary, chopped
- tbsp (1/4 oz.) fresh thyme, chopped
- olive oil for frying pan
- sea salt
- freshly ground black pepper
Roast Vegetables
- 1 yellow zucchini
- 1 aubergine
- 2 plum tomatoes
- olive oil
- sea salt
- panko flour
Decoration
- 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.
- 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 1/2 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.
- Prep Time: 40 mins
- Cook Time: 60 mins
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 580
Find it online: https://honestcooking.com/duck-breast-with-rose-confit-recipe/
– 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. The recipe calls for 1.5 tablespoons and suggests buying it at any well-stocked gourmet shop. It is combined with figs, juniper berries, sherry vinegar, and a light caramel to make the sauce.
What are the Provencale mini-pancakes made from?
The pancakes use 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 do not have a mini-pancake pan, the recipe says to pour the batter into round cookie-cutters placed directly in a regular frying pan.
What internal temperature should the duck reach?
The recipe finishes the duck breasts in a 165°C oven until they reach an internal temperature of 56°C (133°F), then rests 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