Magret de Canard des Aldini

15 mins
Serves 1
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Directions

  1. 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.
  2. 2Chop the anchovies and add them to the herbs.
  3. 3Pound the mixture for 3 minutes to create a paste.
  4. 4Add the parmesan, lemon juice, and while mixing, incorporate the olive oil. The pesto is now ready.
  5. 5Season the duck breast with salt and pepper on the flesh.
  6. 6Place the duck breast on a regular grid, cold and pressed with a little weight to ensure homogeneous coloring.
  7. 7Finish cooking by turning it over and basting it with its own fat.
  8. 8Deglaze the sugars in the duck fat with a touch of soy sauce and honey.
  9. 9While the duck breast finishes baking for 4 minutes in the oven at 180 degrees, remove superfluous fat and score the duck breast.
  10. 10Remove the duck breast from the pan and pour the honey and soy sauce into the rendered fat.
  11. 11Slice the duck breast into strips.
  12. 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.