Ingredients
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For the duck breast:
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For the accompaniment:
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For the sauce:
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To serve:
Steps
Step 1/4 : For the duck breast:
- Trim the excess fat off the duck breast: Score the skin in a lattice pattern without cutting into the flesh. Season with salt and pepper.
- Put the duck into a cold pan. Cook for 10 minutes on a medium heat.
- Set the duck aside and remove excess fat.
- Deglaze the pan on a low heat with the balsamic vinegar and the honey. Put the duck fillet back in the pan, sprinkle with the sauce and leave to simmer for another 6 minutes. Remove from the heat and leave the meat to cool to room temperature.
Step 2/4 : For the accompaniment:
- Brunoise the Pink Lady® apples and sprinkle with lemon juice to prevent them turning brown.
- Separate the chicory leaves.
- Crush the Javanese long pepper.
- Mix the oil, vinegar, rose water, honey, salt and pepper and pour the sauce over the apples. Keep back a little sauce to dress the dish.
Step 3/4 : For the sauce:
- Brunoise the Pink Lady® apples and sprinkle with a little lemon juice.
- Finely chop the shallot.
- Brown the shallot and the apples in the butter and honey. Leave to brown for 8 minutes.
- Deglaze with the vinegar. Season with salt and pepper. Add the raspberries, water and leave to simmer on a low heat for about 3 minutes.
- Mix and strain through a conical sieve for a smooth sauce.
Step 4/4 : To serve:
- Cut the duck into slices about 2.5 cm thick.
- Put 2 slices on each plate and add a drizzle of sauce. Arrange the apple brunoise and chicory and decorate with a few raspberries and chives. Season with fleur de sel and Javanese long pepper and add a little of the remaining sauce.
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For the duck breast:
- 1 and ½ tbsp acacia honey
- Salt and pepper
- 3 tbsp white balsamic vinegar
- 1 duck breast
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For the accompaniment:
- 1 Pink Lady® apple
- 1 half lemon
- 2 tsp d'acacia honey
- 4 tsp rose water
- 2 tbsp white balsamic vinegar
- 3 red chicory bulbs
- 4 tbsp argan oil
- 4 Javanese long pepper fruits
- Salt
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For the sauce:
- 1 Pink Lady® apple
- 1 half lemon
- 100 g of fresh raspberries
- 20 g butter
- 100 ml of water
- 1 tbsp acacia honey
- 1 shallot
- Salt and pepper
- 2 tbs pwhite balsamic vinegar
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To serve:
- sea salt flakes
- 30 g of raspberries
- a few chive blades
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