Duck breast glazed with spicy honey and sichuan pepper, potatoes rosti, pickled onions and tarragon minced bruxelles sprouts
Duck breast glazed with Sichuan, potatoes galette, pickled onions, taragon minced brusselles sprouts.
IngredientsRecipe for 4 persons
For the magret
For the rosti
For the onions
For the sprouts
- Vegetable oil
- Salt and pepper
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 cippoliniBring 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 sproutsChop 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 plattingCut 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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