• Hotels & Restaurants in UAE

    Chartreuse of Marinated Duck Breast

    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.

    Ingrediants:
    Breast of duck (200 g each), Peppercorns, Juniper berries, Bay leaf, Garlic clove, Sugar, Salt, Foie gras, Cognac, Pine nuts, toasted, Port wine, Nutmeg , Extra virgin olive oil, Green asparagus, peeled, Gelatin leaves, Poultry stock, Balsamic vinegar, Madeira, Port wine, Shallot, diced&&2, 15, 15, 1, 1, 1, , 120, 2, 30, 1, 1, 5, 16, 1.5, 100, 50, 40, 30, 1&&, , , , , 4, , 1, 4, 1, 4, 7, 5, , , 2, 2, 2, 2,

    Category: Appetizers

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