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Duck rillettes millefeuille, caper berry tempura, fresh & tangy sauce

Temps de
préparation 15 minutes
Temps de
cuisson 12 minutes
Niveau de
difficulté Difficulty: +
Dish type Main course
Cuisine type Bistro, Duck meat, French, Gastronomic
Portions 8

Ingrédients

  • 500 g shredded duck
  • 1 kg puff pastry
  • 1/2 black radish
  • 1 handful of spinach
  • 24 caper berries
  • 200 g tempura batter
  • 100 g Espelette pepper ketchup
  • Cream of vinegar
  • Olive oil
  • Espelette pepper
Imprimer la recette

Instructions

  • Prick the puff pastry with a fork and cook between two sheets of parchment paper and two baking trays in an oven at 200° for 10 minutes.
  • When the pastry is almost cooked, remove the paper and the top baking tray, brush with a little olive oil and sprinkle with some chillies.
  • Return the pastry to the oven without the covering for a further 10 minutes.
  • Cool flat and cut into 24 isosceles triangles 6 cm/12 cm.
  • Use a mandolin to slice the black radish into thin rounds.
  • Slice thin strips of rillettes from the shredded duck and place on 16 pastry triangles.
  • Top 8 of these with spinach leaves.
    Top the other 8 with a few rounds of black radish.
  • Season the spinach and radish with a few drops of olive oil, vinegar glaze and ketchup.
  • Assemble the millefeuilles and cover with the last square.
  • Dip the caper berries in the tempura batter and fry at 180°.
  • Dry on a paper towel and season with salt.
  • Place on top of the millefeuille and garnish with spinach leaves, a few drops of ketchup and a sprinkling of Espelette pepper.
  • Serve immediately.