Magret de Canard des Aldini
Directions
- 1Begin by preparing the pesto by quickly chopping the shiso leaves and placing them in a mortar. If you don't have a mortar, a mixer is acceptable.
- 2Chop the anchovies and add them to the herbs.
- 3Pound the mixture for 3 minutes to create a paste.
- 4Add the parmesan, lemon juice, and while mixing, incorporate the olive oil. The pesto is now ready.
- 5Season the duck breast with salt and pepper on the flesh.
- 6Place the duck breast on a regular grid, cold and pressed with a little weight to ensure homogeneous coloring.
- 7Finish cooking by turning it over and basting it with its own fat.
- 8Deglaze the sugars in the duck fat with a touch of soy sauce and honey.
- 9While the duck breast finishes baking for 4 minutes in the oven at 180 degrees, remove superfluous fat and score the duck breast.
- 10Remove the duck breast from the pan and pour the honey and soy sauce into the rendered fat.
- 11Slice the duck breast into strips.
- 12Serve directly on a board with a little pesto everywhere and the flavored duck fat on top.
Ingredients
- 1 duck breast
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 6 shiso leaves
- 3 anchovies in oil
- 1 teaspoon yuzu kosho
- 2 tablespoons grated parmesan
- 4 tablespoons olive oil
- 1 organic lemon, juice and zest
- salt
- pepper
Equipment
mortar and pestlemixergrillpanovenboard
Tips
- Remove superfluous duck fat and score it.
- For homogeneous coloring, cook the duck breast cold-started in a press with a little weight.
- Finish cooking by turning the duck breast over and basting it with its own fat.
- Deglaze the sugars in the duck fat with soy sauce and honey.
- If you have an oven, put the duck breast in the oven for 5 minutes once the fat is well colored for perfect and homogeneous cooking.
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