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Rosace de magret de canard, vinaigrette citronnée et purées de légumes

Duck rosace, lemon vinegar, winter purees

Preparation
time 30 minutes
Cooking
time 45 minutes
Difficulty
level Difficulty: ++
Dish type Main course
Cuisine type Duck meat, French, Gastronomic
Portions 4

Ingredients

  • 1 cooked beet
  • ½ Granny Smith apple
  • ½ broccoli heads
  • 150 g ricotta
  • ½ pumpkin
  • ½ orange
  • 20 g butter
  • 2 duck breast fillets
  • 2 tablespoons of lemon vinegar
  • 1,5 tablespoons soy sauce
  • ½ lemon zest
  • 2 tbsp chopped chives
  • 2 chopped shallots
  • Salt
  • Pepper
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Instructions

  • Peel the beetroot and apple, puree. Check the seasoning. Keep warm
  • Cook broccoli in salted boiling water, mash with ricotta. Check the seasoning. Keep warm
  • Peel the pumpkin and bake at 165°. When it is well melted, mix with the juice and orange zest, finish with the butter. Check the seasoning. Keep warm
  • Roast the breasts, at medium temperature, 7/8 minutes on each side.
  • At the end of cooking, keep them warm on a rack
  • Filter the fat / juices (it will be used as a base for the vinaigrette)
  • Emulsify with lemon vinegar, soy sauce and freshly ground pepper
  • Then add the lemon zest, the chives and the chopped shallots
  • Cut the breasts into a rosette and enjoy with the lemon vinaigrette
  • Dress nicely around mashed potatoes
  • Serve immediately.
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