Duck breast, Sichuan pepper and balsamic sauce, celery and glazed apple
Ingredients
Instructions
- 3 duck breasts
- 1 celeriac
- 3 Ariadne Apples
- 20 g Honey
- 5 cl balsamic vinegar
- 2 g Sichuan pepper
- 20 g Unsalted butter
- 4 pinches Fine salt
- 4 pinches Flower of salt
- 4 turns of the pepper mill
- Preheat the oven to 180°C (th. 6).
- Peel the celery and cut it into 2 cm thick slices. Using a cookie cutter, cut it into patties. Peel the apples, core them and cut them into thin wedges.
- Place the celery patties and the apple quarters in a pan, then add the butter cut into small pieces, the honey and the salt. For water halfway up the vegetables and cover with parchment paper. Cook until the liquid is completely absorbed.
- Lay the duck breasts fat side down on the board. Remove the nerves from the meat of the duck, then turn it over and score the fat with a knife.
- In a cold skillet, place the duck breasts salted with fleur de sel and pepper on the fat side, then cook them until the fat browns.
- Then place them in a baking dish, without turning them over in the pan. Bake for about 8 minutes to obtain a rare duck breast.
- Degrease the pan, then deglaze with balsamic vinegar, honey and Sichuan pepper. Let boil for 1 min.
- Cut each breast into 10 slices. Place the celery patties and the apple quarters in the center of the plate, then place the slices of duck breast on top. Then for the sauce around and sprinkle with fleur de sel.
- Serve immediately.
Duck breast, Sichuan pepper and balsamic sauce, celery and glazed apple
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Duck breast, Sichuan pepper and balsamic sauce, celery and glazed apple Recipe – Duck breast, Sichuan pepper and balsamic sauce, celery and glazed apple Recipes
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