Description

Thin Slices of Duck Breast with rose confit and Provencale mini-pancakes

Ingredients

Units

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