DUCK BREAST ON ALMOND MOUSSE

PREPARATION 90MIN

SERVES 4 SERVINGS

NIVEL ADVANCED

INGREDIENTS

• 4 VG duck breasts

• 330ml milk

• 100g almond flour

• 300g peeled English potatoes (370g dirty potatoes)

• Salt and freshly ground white pepper

• 2 glasses of port wine

• 1 glass of red wine

• 5g black peppercorns

• 5g cinnamon stick

• 5g juniper

• 2g star anise

• 300g veal glaze

• 40g butter (cold and cubed)

PREPARATION METHOD

Trim the excess fat from the breasts. Make cuts in the fat and season with salt and pepper. Heat a non-stick frying pan and sear the duck breasts starting with the skin side. Allow the skin to brown nicely (about 5 minutes) and turn to sear the other side (4 minutes). Remove from the heat and leave to rest for about 15 minutes. To make the mousse, place the diced potatoes in a saucepan. Cover with water and season with salt. Put on the heat to pre-cook for 10 minutes. In another saucepan, add the milk and almonds. Bring to the boil. Lower the heat and let it reduce for 5 minutes. Blend everything in a blender and pass through a sieve. Pour the sieved almond milk into a saucepan and add the pre-cooked potato cubes. 

Bring to the boil over a medium heat and cook for about 12 minutes. Put everything through a food processor. Season with salt and white pepper. To make the accompanying sauce, put the port and red wine in a saucepan with the peppercorns, cinnamon, juniper and aniseed. Bring to the boil, then lower the heat. Let it reduce slowly. It should reduce by a little more than half.  Add the veal glaze and return to the heat to reduce slowly once more. Let it reduce by almost half again. Heat the sauce very well, remove the pan from the heat and add the cold butter cut into cubes. Season with salt and pepper. Serve with grilled vegetables.


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