Summary

Ingredients

• 2 duck breast fillet (s)
• 150 ml broth
• 1 cauliflower
• 1 onion (s)
• 200 g olives, black, pitted
• 2 sage leaves
• 1 sprig rosemary
• 2 cloves garlic
• 20 g butter
• 50 g parmesan, rated
• olive oil
• salt and pepper

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Instructions

1. Remove the skin from the breasts. Finely chop the skin and fry it in a pan with a little oil until crispy until the fat has been completely drained, put aside and remove excess fat.
2. Rub the duck breasts with pepper and finely chopped rosemary. Fry pink in the pan with the rest of the skin fat. Then season with salt and cover and keep warm to around 80 degrees.
3. Wash cauliflower and cut into florets, cook in a little salted water with sage and garlic until cooked. Finely puree the cauliflower with butter, sage and garlic. Stir in the crispy duck skin and a tablespoon of parmesan, season with salt and pepper.
4. Fry the onion finely chopped in a little fat until translucent. Add the finely chopped olives and roast for about 5 minutes. Add the stock and simmer, half covered, for about 10 minutes, season with salt and pepper.
5. Heat a pan without fat. Add one tablespoon of parmesan cheese at a time, press the parmesan down a little with the spoon and melt it into thin cheese cakes about 5 cm in diameter. The cheese should turn a little beige / brownish. Then lift the pan up and rock it back and forth so that the cheese can cool down quickly. Carefully place on a cold plate while still warm with a scraper.
6. Put the cheese on the plate and arrange the cauliflower on top. Add the duck breast in thin slices and in a fan shape. Spread the olive sauce on the meat.