Christmas, New Year's, birthdays and other festive occasions: the atmosphere is set with Mydibel Duchesses on your plate.
Traditional? Then you haven't tasted this dish!
Ingredients to serve 4:
4 duck breasts
20 g butter
salt and peppers
400 g Mydibel Duchesses
FOR THE SAUCE
1/2 clove of garlic
1 shallot - finely chopped
4 ml gin
300 ml chicken bouillon
1 teaspoon of honey
FOR THE GARNISH
100 g peapods - blanched
100 g shiitake mushrooms (Chinese mushrooms) - sliced
100 g bean sprouts
1 tablespoon fresh coriander - finely chopped
1 tablespoon ginger - sliced
1 teaspoon potato starch
white part of one leek - julienned
roasted sesame seeds
Fry all sides of the duck breasts in butter, remove them from the pan and place them in the oven for 10 minutes at 175°C.
Deglaze the pan and add the garlic and shallot. Add the gin (optional), the chicken bouillon and the honey and allow to simmer.
Bake the Duchesses in a pre-heated oven at 200°C for 20 minutes.
Place the peapods, mushrooms, bean sprouts, ginger and coriander in a diff erent pan.
Sieve the bouillon over these ingredients and heat them through.
Season with salt and pepper and thicken the sauce with some potato starch.
Deep fry the leek juliennes at 170°C until crunchy and golden brown.
Pre-heat the plates, add some garnish and cover with thinly sliced duck breast. Pour some sauce on top.
Decorate with the Duchesses and garnish with deep fried leek and some roasted sesame seeds.