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.