Discover the perfect blend of tradition and refinement with our roast duck breast, accompanied by celery confit and sublimated by a cold mustard emulsion. A real delight for lovers of balanced, gourmet flavours.
For 2 people
Duck breast :
Ingredients:
- Duck breast: 1 piece
- Olive oil: 5 cl.
- Mild butter: 50 gr.
- Garlic: 2 cloves
- Thyme: 2 sprigs
Process :
- Trim and slit the skin of the duck breast, squaring it finely. Leave the duck breast at room temperature for 1 hour before cooking.
- Heat a frying pan and sear with olive oil, colour the skin evenly, then bake in the oven at 180°C.Cook on the skin for 5 minutes, then turn over, add the butter, garlic cloves and thyme and cook for a further 3 minutes.
- Remove the duck breast from the oven and leave to rest on a wire rack for 10 minutes.
- Make a duck jus with duck trimmings and bones.
Candied celery and celery pickles :
Ingredients:
- Turnip celery: 1 piece
- Olive oil: 5 cl.
- Mild butter: 50 gr.
- Semolina sugar: 100 gr.
- Cider vinegar: 300 gr.
- Water: 400 gr.
- Fine salt : Q.S
Process :
- Peel and wash the celeriac and cut into four quarters.
- Cook two quarters in a papillote with the fine salt, olive oil and butter at 180°C for 1 hour in a dry oven.
- Once cooked, remove the celery from the foil, cut each quarter in half and keep warm.
- Make a marinade by mixing the caster sugar, cider vinegar and water, heat until the sugar has dissolved and then cool.
- Using another piece of celery, make thin slices 1 mm thick and pour the marinade over them.
- Leave to marinate for a few hours.
Cold mustard emulsion :
Ingredients:
- Fresh egg: 2 pieces
- Grapeseed oil: 35 cl.
- Old wine vinegar: 5 cl.
- Dijon mustard: 25 gr.
- Fine salt : Q.S
Process :
- Cook a soft-boiled egg for 6 minutes, then cool and shell it.
- Combine the soft-boiled egg, the yolk of the other egg, the vinegar and two pinches of fine salt in a mixer bowl.
- Blend well, then gently whisk in the grapeseed oil until the emulsion is smooth.
- Add the mustard, blend again and strain through a cheesecloth.
Dressage :
- Reheat the duck breast in the oven for a few minutes, then cut in half lengthways.
- Arrange the celery confit harmoniously on a flat plate and garnish with celery pickles and celery leaves.
- Top the duck breast with a few dots of cold mustard emulsion. Pour over the juice in a sauceboat.
