Glazed Duck with Honey, Lavender and Corn Cream

Name: Glazed Duck with Honey, Lavender and Corn Cream
Yield: 1
Ingredients: 1.2kg Duck Breast (canette de barberie); 50.0g Butter Cubes; 0.0g Lavender flowers; 0.0g Thyme and Rosemary, chopped; 100.0g Sugar, Honey; 2.0pc Garlic Cloves, finely chopped; 80.0g Shallots, finely chopped; 30.0g Oil, vegetable; 0.0g Salt and Pepper; 300.0ml Fresh Cream (36/38%); 4.0pc Fresh Corn; 100.0ml Knorr Concentrated Chicken Bouillon 1kg; 300.0g Yellow Beans; 200.0g Borlottie Beans; 200.0g Garden Peas; 50.0g Popcorn; 50.0pc Pommes Soufflé (see video tip); 40.0g Olive Oil; 30.0g Butter

Glazed Duck with Honey, Lavender and Corn Cream – - Recipe

The honey cuts through the richness of the sauces and the duck for a delicious explosion of flavours.

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Duck Filet

Duck Breast (canette de barberie) 1.2 kg

Sauce

Butter Cubes 50.0 g
Lavender flowers
Thyme and Rosemary, chopped
Sugar, Honey 100.0 g
Garlic Cloves, finely chopped 2.0 pc
Shallots, finely chopped 80.0 g
Oil, vegetable 30.0 g

Corn Cream

Salt and Pepper
Fresh Cream (36/38%) 300.0 ml
Fresh Corn 4.0 pc
Knorr Concentrated Chicken Bouillon 1kg 100.0 ml

Vegetables

Yellow Beans 300.0 g
Borlottie Beans 200.0 g
Garden Peas 200.0 g
Popcorn 50.0 g
Pommes Soufflé (see video tip) 50.0 pc
Olive Oil 40.0 g
Butter 30.0 g

Western

Main Course

The honey cuts through the richness of the sauces and the duck for a delicious explosion of flavours.

...

Preparation

Duck Filet
- Incise the fat of the duck filet like a raster.
- Season with salt and pepper.
- Fry the duck on it’s fat in a dry frying pan.
- Fry until the fat gets brown and crispy.
- Turn the filets and fry the other side for 2 minutes.
- Take the filets out of the pan.
- Allow to rest.
Sauce
- Remove most part of the fat from the frying pan.
- Fry the chopped shallots and garlic.
- Add the honey and demi-glace.
- Simmer the sauce until it has the right thickness for glazing the duck.
- Add the fresh herbs and the lavender.
- Finish the sauce with butter.
Corn Cream
- Boil the chicken bouillon together with the cream.
- Cut the kernels from the corn and boil them in the cream/bouillon mixture.
- Blend and sieve when the kernels are soft.
- Reduce the cream until and season with salt
Vegetables
- Blanch the yellow beans.
- Cook the borlottie beans until they are soft and stew them later with some chopped onion in butter.
- Blanch the yellow beans and garden peas, stew them before serving in some olive oil.
- Prepare the pommes soufflé.
Finishing
- Bring the duck filets back in the sauce and glaze them until the sauce is nicely coated around the filets.
- Make sure you don’t do this to long so the duck won’t get overcooked.
- Spoon the corn cream on the plate and divide the vegetables.
- Dress the vegetables on the corn cream.
- Slice the duck filet and ad some extra sauce.
- Garnish with the pommes soufflé, popcorn and lavender flower.