duck breast, candied shallots, black sesame sauce, spelt bio risotto |

Preparation time: 45 min

Preheat your Four at 400 °F

• Preparation

  Remove the excess fat from the duck breasts.  Peel and mince the garlic and french shallots.

  Pluck the thyme and rosemary.

  Wash the potatoes and slice them finely, roughly 2mm in thickness.

  Score the fat side of the duck to make a nice criss cross pattern.

• Duck magrets

  Season the fat side of the duck with fleur de sel.  Place them fat side down in the cold sauté pan.  Let them cook for 3-4 minutes on low heat and gradually increase the heat while occasionally removing the excess melted fat.  Once the duck is a nice golden brown with crispy skin, turn them flesh side down and cook for another minute.  Transfer to a baking sheet.

  Depending on the size and thickness, finish cooking them in the oven for 7-10 minutes and count a good 5-7 minutes of resting time before serving.

• Confied shallots

  In a hot skillet with butter, sweat the shallots until lightly golden.  Deglaze with white wine and cook down for one minute.  Lower the heat and add the sugar, honey and thyme.  Let simmer until confit.

• Sesame sauce

  In a sauce pot, toast the sesame seeds.  Add the maple syrup, mirin and soya sauce.  Bring to a boil.

  Remove from the heat and with a whisk add the tahini while whisking continually to incorporate.  Taste and season accordingly.

• Spelt risotto
• Plating

  Cut the duck breasts in 2 lengthwise and then make slices that will allow you to present it rosé side up.  On top and to the side of the duck, place some of the confit shallots and then garnish with the crispy potato slices.

  To finish, drizzle with the sesame sauce.