Sautéed duck breast in a pink praline crust,
beets, turnips and raspberries, beet and citrus sauce
Intense Mexican mole sauce
Serves 4
Preparation time: 45 min.
Cooking time: 7 to 8 min. (cooling time: 5 min.)
Duck breast
- 4 duck breasts
- 100g (1cup) of pink pralines
- 50g (1/5 cup) of duck fat
- Salt
- Espelette pepper
Cut the skin of the duck breasts very thin with a small knife, taking care not to cut the fat all the way through to the meat.
Crush the pralines by wrapping them in a towel. Use the bottom of a heavy pot to crush them so that the pralines “burst”.
Season the duck breasts with salt and Espelette pepper. Place them in a very hot pan, skin side down, in a small amount of duck fat.
Cook on high heat for 4 to 5 minutes to sear the fat, which will melt.
Remove pan from heat and remove the separated fat from the pan, turning the duck breasts over to the meat side. Finish cooking them for 3 minutes in an oven preheated to 350° F (180°C).
Remove from the oven and take the duck breasts out of the pan. Let sit for 5 to 10 minutes.
Finally, dip the skin side of the duck breasts in the crushed pralines and continue to sauté the “skin and pralines side” for 2 minutes in a very hot pan.
Garnish
- 1 bunch of red beets
- 1 bunch of yellow beets
- 1 bunch of new turnips
- 50g (1/5 cup) of butter
- Salt
- Espelette pepper
Peel the beets and turnips. Boil them separately in salted water.
Just before serving the dish, melt some butter in a pan and roll the beets and turnips in it to glaze them.
Beet sauce
- 250g (1/2lb) of beets
- Lemon zest cut with a peeler
- Grapefruit zest cut with a peeler
- Orange zest cut with a peeler
Use a juicer to extract beet juice. Pour it into a small saucepan with the citrus zest.
Reduce the sauce by ¾ over gentle heat until it becomes syrupy.
The little extra: mole sauce
- 25cl ( 1 cup) of the cooking juice from poultry
- 25g (1.1/3 tbsp) of Mexican mole paste (otherwise, bitter cocoa paste)
- Raspberry vinegar
- Salt
- Espelette pepper
Melt the mole paste in a small pan, pour in the cooking juice and reduce by 1/3.
Season with salt and Espelette pepper and add a few drops of raspberry vinegar.
Presentation:
- 30g (1/3 cup) of beet sprouts
- 50g (1/2 cup) of raspberries
Cut each duck breast into 3 pieces and set them out on 4 plates.
Display the beets, turnips and a few raspberries on a serving plate, then pour a thin line of beet juice over the vegetables and top with beet sprouts.
Taste as is at first, then add the mole sauce.
Bon appétit!
LoL, Sandra