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Home / Residents / Recipes

Recipes

Chartreuse of Marinated Duck Breast

Serves : 4 person(s)

Ingredients

2		Breast of duck (200 g each)
15		Peppercorns
15		Juniper berries
1		Bay leaf
1		Garlic clove
1 tsp		Sugar
		Salt
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
1		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.