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Duck Filet

  • Duck Breast (canette de barberie) 1.2 kg

Sauce

  • Butter Cubes 50 g
  • Lavender flowers
  • Thyme and Rosemary, chopped
  • Sugar, Honey 100 g
  • Garlic Cloves, finely chopped 2 pc
  • Shallots, finely chopped 80 g
  • Oil, vegetable 30 g

Corn Cream

Vegetables

  • Yellow Beans 300 g
  • Borlottie Beans 200 g
  • Garden Peas 200 g
  • Popcorn 50 g
  • Pommes Soufflé (see video tip) 50 pc
  • Olive oil 40 g
  • Butter 30 g
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
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