2 roasted duck breast towers in a forest of baby vegetables & vieux banyuls reduction

Difficulty :
Preparation :
30 minutes
Baking :
30 minutes
Type of recipe :
Main course

INGREDIENTS (serves 8):

4 duck breasts
8 baby carrots
8 baby turnips
8 baby corn
8 baby leeks
8 baby fennel
16 baby onions
8 pink radishes
1 cooked beetroot
1 teaspoon of horseradish puree
2 tablespoons of cottage cheese
5 cl of Vieux (old) Banyuls
1 litre of light chicken broth
1 shallot
2 whole garlic cloves with skin on
1 bay leaf
1 sprig of thyme
1 small branch of rosemary
2 leaves of sage
30 gr of butter
Salt
Pepper

 

PREPARATION:

Peel the beetroot, cut into 8 large sticks and set aside
Brush and clean the rest of the vegetables
Peel them carefully while preserving their beautiful shape and especially by keeping the peelings
Trim the duck breasts and pound the trimmed breast
Sweat the trimmings in a saucepan with the shallots, the aromatic herbs and the vegetable peelings
Once browned, deglaze with the chicken broth
Simmer for 1 h, then strain
Cook the vegetables (carrots, turnips, corn, radish, leeks, baby onions, fennels) until soft.
Keep them and the beet sticks warm
Score the skin of the duck breasts and roast them, in a skillet for 7/ 8 minutes on each side
Once cooked, set aside 1 tablespoon of fat and discard the rest
Deglaze with the Vieux Banyuls, reduce by a half and pour in 100 ml of reduced cooking broth
Stir in 30 grams of butter in parcels
Mix the cottage cheese, the horseradish puree, cooking fat, and the salt and pepper
Carve the duck breasts into 4 precisely, to obtain rectangles of the same size, like "towers"
Harmoniously arrange the 2 quarters of duck breast, the baby vegetables, the Banyuls reduction and a few pieces of flavoured white cheese

Find all of our duck meat recipes

Enjoy your meal