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Home / Residents / Recipes
Chartreuse of Marinated Duck Breast
Serves : 4 person(s)
    Breast of duck (200 g each)
15      Peppercorns
15      Juniper berries
    Bay leaf
    Garlic clove
1  tsp     Sugar
120  gms     Foie gras
2  tsp     Cognac
30  gms     Pine nuts, toasted
1  tsp     Port wine
1  pinch     Nutmeg
5  tbsp     Extra virgin olive oil
16      Green asparagus, peeled
1.5      Gelatin leaves
100  ml     Poultry stock
50  ml     Balsamic vinegar
40  ml     Madeira
30  ml     Port wine
    Shallot, diced
Preparation Method

Two days before, marinate the breast of duck with first set of ingredients; marinate foie gras with second set of ingredients. The same day: boil and cool the green asparagus. Cut stalks into small rounds. Leave the tip 5 cm long and set aside. Soak the gelatin in cold water and then combine with warm stock. Add asparagus rounds. Cut the duck breast into paper-thin slices. Arrange the duck slices in an individual molds, add a layer of asparagus and close the forms with duck breast. Chill for 1 hour. Boil vinerar, Madeira and Port wine together until reduced by half. Cook the shallot with a tablespoon of oil and add to the reduction. Let cool, then mix with olive oil and pine nuts. Unmold the chartreuse and serve with the asparagus tips drizzled with dressing.

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