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Duck breast glazed with spicy honey and sichuan pepper, potatoes rosti, pickled onions and tarragon minced bruxelles sprouts

Mains, Duck

Duck breast glazed with Sichuan, potatoes galette, pickled onions, taragon minced brusselles sprouts.

 

 

Ingredients

Recipe for 4 persons

For the magret

2 Unit(s)
Duck magret
100 Gr
Honey
5 Ml
Four spice mix

For the rosti

8 Unit(s)
Yukon gold potatoes
4 Nut(s)
Duck fat
225 Gr
Bacon

For the onions

12 Unit(s)
Cipollini onion
600 Ml
Water
125 Gr
Sugar
200 Ml
White vinegar
1 Tsp
Ground pepper

For the sprouts

25 Unit(s)
Brussels sprout
  • Butter
  • Vegetable oil
  • Salt and pepper
Duck breast glazed with spicy honey and Sichuan pepper, potatoes rosti, pickled onions and tarragon minced Bruxelles sprouts

Preparation time: 45.00 min

Preheat your four at 425.00 °F

  • For the mise en place

    Wash the potatoes.

    Peel the cipollini and cut it in half on the high way.

    Remove the first leafs of the sprouts.

  • For the duck breast

    In a small pan, put the honey and the spices and let it melt for 3 minutes.

    Season the duck breast on each side. In a hot pan, sear the duck on the fat part first and on the other side. Put it on a baking tray with a parchment paper and brush it with the honey. Finish the cooking in the oven for 10 to 12 minutes, let it rest for 5 minutes before slicing.

  • For the rostis

    In a big pot of cold water with salt, put the potatoes, bring it to boil and let it cook until 95% of the cooking, strain and cool it down.

    Peel the potatoes and shred them gently, season them.

    In a hot pan sear the bacon for 4 minutes, strain the fat, and mix it with the potatoes.

    In another pan with the duck fat, lay down the potatoes 1 cm thick cook it until coloration, flip it and cook it until coloration, finish in the oven before serving.

  • For the pickeld cippolini
    Bring to boil the water, the Pepper corn, the sugar and the vinegar, cut the heat and put the onions in the mix.Let it cool down completely and warm the onions just before platting.
  • For the sprouts
    Chop the sprouts finely with a knife.In a pan with olive oil and butter sweat the sprouts, cook it for 4 to 5 minutes and keep it a little crunchy, season before serving.
  • For the platting
    Cut the rostis in tips, slice the duck breast.In a plate, place the rostis tip, put the slices of duck on the top, some sprouts and onions, finish with the honey.

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