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Demi-Glace

Duck Filet

  • Duck Breast, scored 1200 g

Sauce

  • Corn Oil 30 g
  • Shallots, chopped 80 g
  • Garlic, chopped 30 g
  • Honey 100 g
  • Demi-Glace Sauce 250 g
  • Rosemary, chopped 2 g
  • Thyme 2 g
  • Butter 50 g

Corn Cream

Vegetables

  • Yellow Beans 300 g
  • Borlottie Beans 200 g
  • Garden Peas 200 g
  • Olive Oil 40 g
  • Salt 5 g
  • Pepper 1 g

Before Serving

  • Popcorn 50 g
  • Lavender Flower 5 g
  1. Demi-Glace

    • Mix well Knorr Demi-Glace, water together and bring to boil.

  2. Duck Filet

    • 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.
  3. 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.
  4. Corn Cream

    • Boil the Knorr concentrate chicken bouillon, water and 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.
  5. Vegetables

    • Blanch the yellow beans.
    • Blanch the borlottie beans until they are soft.
    • Blanch the yellow beans and garden peas.
    • Toss and season the vegetables with olive oil and seasoning.
  6. Before Serving

    • Bring the duck filets back in the sauce and glaze them until the sauce is nicely coated around the filets.
    • 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 popcorn and lavender flower.
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