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duck breast lacquered with maple sugar, honey granola, puree of artichoke hearts, tarragon

Salted, Gluten free

Ingredients

Recipe for 12 Tapas

Duck breast

2 Unit(s)
Duck magret
100 Ml
Maple syrup
3 Pinch(es)
Fleur de sel

Granola

0.50 Cup(s)
Puffed quinoa
0.50 Cup(s)
Cereals
0.25 Cup(s)
Pumpkin seed
0.25 Cup(s)
Sliced almonds
1 Tbsp
Butter
1 Tbsp
Honey

Artichoke puree

600 Gr
Artichoke heart
500 Ml
Water
500 Ml
Milk
75 Ml
Olive oil
3 Sprig(s)
Tarragon
  • Salt and pepper
 Duck breast lacquered with maple sugar, honey granola, puree of artichoke hearts, tarragon

Preparation time: 45.00 min

Preheat your Oven at 400.00 °F

  • Duck breast

    In a little pot, warm the maple syrup at low heat for 3 minutes.

    Salt the duck.

    In a pan at low heat, cook the duck on the fat side.

    Every 3 to 4 minutes, remove the melted duck fat in a little bowl and bring up the heat slowly until you reach hight heat.

    When the duck is nice and browned, remove from heat and put on a baking tray. Brush the duck with maple syrup and bake in the oven for 7 to 10 minutes depending the size of the breasts.

    Remove from oven and brush again with maple syrup. Let the meat aside for 5 to 10 minutes before slicing.

  • Granola

    Roast the cereals in the oven for 5 minutes. Remove from heat and add honey and melted butter.

    Put back in the oven until you get a golden brown color then remove from oven and let cool down aside.

     

  • Puree

    Put your frozen artichokes in a pot with water and milk and bring to a boil for 10 to 15 minutes until you can easily go threw with the tip of a knife.

    Once cooked, blend in a blender with olive oil and a knob of butter, season with salt and pepper. Mix until smooth.

  • Plating

    Put the duck melted fat and cooking jus in a bowl, add 2 spoons of maple syrup, mix and put aside.

    Serve 3 slices of duck magret per person.

    Put a spoon of puree in your plate, add the duck slices and pour some sauce on it.

    Garnish with granola and young sprouts.

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