Grilled Duck Breast with Tomato-Breaded, Green Asparagus and Gribiche Dressing
INGREDIENTS serves 8
4 fresh Sarrade duck magrets
4 tablespoons olive oil
2 cloves chopped garlic
Fresh thyme flowers
Freshly ground pepper
48 green asparagus
100 g Fromage Blanc
100 g double cream
200 g breadcrumbs
80 g confit tomato
2 tablespoons of chopped herbs
1 pinch of crumbled thyme
2 hard-boiled eggs
1 egg yoke
1 teaspoon Dijon mustard
1 teaspoon Savora mustard
15 cl rapeseed oil
40 g chopped pickles
40 g chopped capers
40 g chopped shallots
1 tablespoon chopped herbs
50 g veal gravy
1 tablespoon soy sauce
A few drops of Tabasco
Chop the magrets into 6 strips vertically
Drizzle with olive oil. Sprinkle with chopped garlic, fresh thyme flowers, coarse Guérande salt and pepper. Leave at room temperature for 1 hour.
Grate the hard-boiled eggs with a food mill.
Prepare a mayonnaise by mixing the mustard with the raw egg yolk.
Gently whisk the rapeseed oil.
Add the grated eggs, pickles, capers, shallots, chopped herbs, cold veal gravy, soy sauce and Tabasco.
Preheat the oven to 180° and heat the griddle.
Peel and pare the asparagus and boil in salted water until al dente.
Leave to cool.
Wipe the confit tomatoes. Mix with the chopped herbs and breadcrumbs. Place to one side.
Mix together the fromage blanc and cream. Season with salt and pepper.
Coat the asparagus stalks in this mixture and then the breadcrumbs.
For optimum presentation, ensure the asparagus and coating are the same size.
Arrange on a tray and heat in the oven for 5 minutes.
Griddle the magret slices for 2/3 mins on each side.
Serve with the breaded asparagus.