Duck breast with a duck confit, foie gras and potato stack
X 6 people 
20 Min
Rank 
Pour cette recette, les Chefs vous recommandent d'utiliser des pommes de terre pour cuisson au four.
Connaître et cuisiner les pommes de terre !
Ingredients duck breast with a duck confit, foie gras and potato stack
| Duckling fillet(s) : 3 Whole | Confit duck thigh(s) : 3 Whole | Duck foie gras slice(s) : 4 Whole | Fine salt : 6 Pinch(es) | Coarse salt : 10 gram(s) | Freshly ground black pepper : 6 Turn(s) | Fleur de sel : 6 Pinch(es) | All rounder(s) potato(es) : 600 gram(s) | Unsalted butter : 30 gram(s) | Shallot(s) : 2 Whole | Chive(s) : 1/2 bunch(es) | Sherry vinegar : 30 Millilitres |
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For the jus : |
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| Red wine : 150 Millilitres | Balsamic vinegar : 50 Millilitres | ||
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For the rest of the recipe : |
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| Honey : 20 gram(s) | Sechuan pepper : 3 gram(s) | Pink peppercorns : 3 gram(s) | |
Recipe : Duck breast with a duck confit, foie gras and potato stack
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.
Peel and finely chop the shallots. Chop the chives into small pieces. 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 colour 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: crush the sechuan pepper and the pink peppercorns and then mix with the honey.
Preheat the oven to 220 °C.
Lightly score the skin of the duck breasts with a sharp knife. Remove any excess fat and sinew. Place the fillets skin side down in a warm pan. 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 thickened and check the seasoning.
Use stainless steel serving rings to plate this dish. Place the confit duck with foie gras in the base of the 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 on top or next to 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.
Chef's tip Duck breast with a duck confit, foie gras and potato stack
Allow the duck breasts to rest a little before serving.
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