Duck rosace, lemon vinegar and winter purees
INGREDIENTS serves 4
1 cooked beet
½ Granny Smith apple
½ broccoli heads
150 gr ricotta
2 duck breast fillets
2 tablespoons of lemon vinegar
1 ½ tablespoons soy sauce
½ lemon zest
2 tbsp chopped chives
2 g chopped shallots
Peel the beetroot and apple, puree. Check the seasoning. Keep warm.
Cook broccoli in salted boiling water, mash with ricotta. Check the seasoning. Keep warm.
Peel the pumpkin and bake at 165°. When it is well melted, mix with the juice and orange zest, finish with the butter. Check the seasoning. Keep warm.
Roast the breasts, at medium temperature, 7/8 minutes on each side.
At the end of cooking, keep them warm on a rack.
Filter the fat / juices (it will be used as a base for the vinaigrette).
Emulsify with lemon vinegar, soy sauce and freshly ground Pepper.
Then add the lemon zest, the chives and the chopped shallots.
Cut the breasts into a rosette and enjoy with the lemon vinaigrette.
Dress nicely around mashed potatoes.