Duck breast with sesame caramel
As part of the challenge launched by Brive Tourisme at Tables Gaillardes, the Montauban chef, Jean-Luc Viginiat, had two instructions: cook duck and do it Sweet/Salty. And we can say that the challenge was masterfully met! The chef offers us an original recipe in tune with the gastronomy of our region.... There is no doubt that he has found the magic formula to whet our appetite!
Ingredients
- 60 g sesame seeds
- 80 g of acacia honey
- 80 g sherry vinegar
- 1 duck breast
- 2 nice potatoes
- coarse salt
- parsnip puree (2 parsnips, 1 shallot, 1 tablespoon of olive oil, salt, chicken stock and cream)
- For decoration: chioggia beetroot and chervil
- 1 dl veal stock
- Preparation time : 30 mins
- Cooking time : 90 mins
- To 2 people
Preparation of duck breast with sesame caramel
- Roast the sesame seeds and set aside
- Caramelize the acacia honey,
- Deglaze with sherry vinegar
- Add the sesame seeds
- Pour onto a duck breast previously defatted and cut in half (keep the fat to make frions)
- Reserve 12 hours in the refrigerator
- Cook washed, whole potatoes on a bed of coarse salt in the oven at 200° for 1 ¼ hours
- Remove from the oven, garnish with parsnip puree
- Express recipe for parsnip puree: peel the parsnip, cut into pieces, sweat with a shallot in olive oil, salt, chicken stock, cream + excess potato pulp and mix!
- Decorate with grated or sliced Chioggia beetroot and chervil sprigs.
- Brown the breasts in a pan, remove, deglaze with the marinade, add 1 dcl of veal stock, season, add butter
- Cut the breast in two lengthwise, arrange nicely on a plate, fleur de sel, a few drops of sauce,
- Add the potato
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