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

Gluten free, Salted

A creamy artichoke heart purée, accompanied by slices of duck breast, all drizzled with its maple syrup cooking juice.

A delight, for everyone!

Note

Make sure that the tapas is set up last and eaten first. Also take care to keep the dishes in a warming drawer.

Ingredients

Recipe for 12 Tapas

Duck breast

600 Gr
Duck magret
100 Ml
Maple syrup
3 Pinch(es)
Sea salt flakes

Granola

0.50 Cup(s)
Rice crispies
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

400 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 min

Preheat your Oven at 400 °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.

Official partners

Make sure that the tapas is set up last and eaten first. Also take care to keep the dishes in a warming drawer.

Class with similar recipe

Thursday, July 4th 18:00 to 21:00
Plateau Mont-Royal
105 $ / pers.
6 à 8 TAPAS

6 à 8 TAPAS

Tapas Afterwork GLUTEN FREE ! 1 glasses of wine offered

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105 $ / pers.
10 places disponibles

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