Duck magret stuffed with bayonne ham, exotic salt, turnip and radish, port gravy
INGREDIENTS (serves 6) :
3 duck breasts
6 slices of Bayonne Ham
200 g coarse salt
3 kaffir limes
150 cl red wine port
50 g Noilly Prat
200 g chicken stock
200 g vegetable stock
30 g chopped onions
5 g freshly chopped ginger
60 gr of butter
1 small Golden Ball turnip
1 very fresh round turnip
1 black radish
Use a grater to zest the kaffir limes. Then mix with the coarse salt.
Divide the magret fat into four parts without touching the flesh.
Cut the ham slices into small rillettes.
Make small incisions in the sides of the magrets and insert the ham rillettes.
Rub in the flavoured salt. Chill in the fridge for 1 hour.
Meanwhile, peel the turnips and radishes.
Using a mandolin, slice very thin slices from ¾ of the radishes and turnips. Keep the trimmings to one side.
Place the thin slices in a salad bowl and season with a little flavoured salt and kaffir lime juice. Mix and keep at room temperature for 1 hour.
Cut the radish and turnip trimmings into thin brunoises.
Sweat the chopped onion in 30 g of butter for 2 minutes.
Add the Port and Noilly. Reduce for 3 minutes.
Next, add the chicken and vegetable stock, vegetable brunoises and chopped ginger. Cook for 15 minutes.
Whip in the remaining butter. Keep warm.
Dust off the salt from the magrets. Fry for 6/7 minutes on either side. Keep warm.
Meanwhile, arrange the slices of marinated vegetables on flat plates (in a carpaccio).
Pour over the Port stock.
Slice and arrange the hot magrets.