Roasted breast of duck
Roasted breast of duck with root vegetables – duck thighs confit-crèpe with savoury, caramelised chestnuts and goat's cheese
Ingredients for 4 servings:
4 pieces of rosily roasted duck breast
Duck thighs confit
Marinate the duck thighs with
salt, chopped garlic, ground black pepper, chopped
thyme and a bay leaf for 24 hours. Rinse well
and braise in duck fat or good quality sunflower oil for 2
hours at 80 degrees.
Savoury caramelised chestnuts:
8 roasted and peeled chestnuts
1 tbsp of cream
60
grammes of butter
30 ml of water
2 tsp of honey
1 tsp of white wine
a pinch of sea salt
freshly ground pepper
a pinch of ground
clove
a pinch of cayenne pepper
a pinch of a five-seasons mixture
Caramelise sugar, honey water, add chestnuts and melted butter and
cream, wine and seasonings, pour onto auf parchment paper and
let it cool.
Root vegetables – Duck thighs – Confit - Crêpes
60
grammes of carrots Julienne
60 grammes of knob celery Julienne
60 grammes
of beer radish Julienne
120 grammes of duck confit
chopped parsley
60
grammes of chèvre
2 tbsp of cream
Roast root vegetables shortly, add duck
confit and crispy parsley, season with salt and pepper. Fill crêpes and crisp, finish with chèvre cream.
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