roasted duck breast with a confit duck foie gras and potato stack recipes

Ingredients

Quantity for 6 person(s)

Duckling fillet(s) : 3 whole
Confit duck leg(s) : 3 whole
Duck foie gras slice(s) : 4 whole
Fine salt : 6 pinch(es)
Coarse salt : 10 g
Freshly ground black pepper : 6 Turn
Fleur de sel : 6 pinch(es)
Chive(s) : 0.5 bunch
Sherry vinegar : 3 cl
Shallot(s) : 2 whole

For the garnish(es)

All rounder potato(es) : 600 g
Unsalted butter : 30 g

*For the jus

Red wine : 15 cl
Balsamic vinegar : 5 cl

For the rest of the recipe

Honey : 20 g
Sichuan pepper : 3 g
Pink peppercorns : 3 g

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Recipe method

Peel the potatoes, cut into cubes and rinse. Place in a pan of cold salted water and bring to the boil. Once cooked, drain the potatoes, add a knob of butter and mash to a smooth purée.

Peel and finely chop the shallots. Chop the chives. Remove the skin from the confit duck thighs and keep back a little of the fat for cooking. Tear the meat into strips.

Heat a frying pan to hot and then sear the foie gras slices for 20 seconds on each side. Season with fleur de sel and freshly ground pepper before cutting into small cubes.

In a saucepan, sweat the shallots with the duck fat. Add the shredded thigh meat and cook over a gentle heat. Check the seasoning and then add the chives, sherry vinegar and the cubes of foie gras. Remove from the heat and set aside.

For the spiced honey: using a pestle and mortar, crush the sechuan pepper and the pink peppercorns. Add to the honey and mix well.

Preheat the oven to 220°C.
Lightly score the skin of the duck breasts with a sharp knife. Remove any excess fat and sinew. Heat a frying pan and then add the duck, skin side down. Season the meat and cook over a high heat for 3 to 4 mins until lightly coloured. Sear the flesh side and then remove from the pan and place on a baking tray. Brush the spiced honey over the duck breasts and then transfer to the oven and cook for 4 to 5 minutes.
While the duck is in the oven, drain any excess grease from the pan and then deglaze with the red wine and the balsamic vinegar. Allow to reduce until thick and season well.

Place the confit duck with foie gras in the base of stainless serving rings and press down firmly. Cover with the mashed potato and press down again. Carefully remove the serving rings. Cut the fillets of duck in half and serve with the potato and confit duck stack. Drizzle a little of the red wine reduction over the dish, finish with a pinch of fleur de sel and serve immediately.