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| VARIATION OF CRANBERRY DUCK |
| Quantity : 4 servings |
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| Ingredients |
4 preserved duck legs
2 mulard duck magrets
4 slices duck foie gras
300 g cranberries
10 cl white vinegar
100 g sugar
sea salt
freshly milled black pepper
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| Method |
• Warm duck legs in oven at 175 degrees C or 325
degrees F
• Slash skin side of magrets in squares, season
with salt & pepper. Make grill marks on very low
heat to keep from ignition due to grease,
turning 8 minutes on each side, finishing in oven
for 10 minutes for medium doneness or let sit to
cook it rare
• To sear foie gras : In very hot Tefal pan, put the
foie gras slices, cook about 1 minute until
golden. Turn, let colour change and set aside
beside element
• Cranberry chutney : add cranberry, sugar,
vinegar in pan and cook until shiny (jam-like
consistency)
• Food Arranging
- Put preserved duck leg in center of plate
- Thinly slice duck magret and lay out on
left side of plate
- Pour rest of seared duck fat with spoon in
each plate
- Spoon chutney in each plate. Decorate
with Italian parsley sprig and whole pink
pepper
Bon appétit
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