Duck Breast with Cauliflower Nougat Puree, Thyme Jus and Cinnamon Foam

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 8)

Ingredients

  • 4 duck breasts, each approx. 200 g
  • Salt, preferably rose cinnamon salt - in my recipes)

For the sauce:

  • 1 leg (s) duck, paring and pieces fat from the duck breast
  • 12 shallot (s)
  • 2 carrot (s)
  • olive oil
  • 1 bunch thyme
  • Salt, (fleur de sel)
  • Black pepper from the mill
  • 600 ml poultry stock

For the puree:

  • 1 cauliflower
  • 1 tablespoon butter
  • 100 g butter
  • 2 tablespoon nougat, (almond nougat)
  • Vinegar, (vanilla vinegar)
  • Salt, (fleur de sel)
  • Black pepper from the mill
  • nutmeg
  • Cinnamon foam:
  • 125 ml cream
  • 200 ml poultry stock
  • 2 sticks cinnamon
  • 1 pinch (s) cinnamon powder
  • Salt, (fleur de sel)
  • Black pepper from the mill
  • powdered sugar
  • 100 g butter
  • 1 teaspoon soy lecithin
Duck Breast with Cauliflower Nougat Puree, Thyme Jus and Cinnamon Foam
Duck Breast with Cauliflower Nougat Puree, Thyme Jus and Cinnamon Foam

Instructions

  1. Duck breast:
  2. Cut off the excess layer of fat from the duck breast, remove any remains of quills and parry the breast. (Save the paring and fat for the thyme jus.) If the small inner fillet is still there, remove it and use it for an amuse or something similar. Score the layer of fat diagonally, taking care not to cut into the meat. This works well with a razor blade. (These preparations can be made one day in advance)
  3. Preheat the oven to 100 degrees. Season the duck breasts on both sides with salt.
  4. Place the duck breasts in two large, cold stainless steel pans and heat them up. So the fat melts and the breasts are fried in their own fat. Please leave plenty of space, otherwise you won`t fry, but boil!
  5. When the fat has run out and the skin is nicely tanned, turn it over and sear it vigorously on the meat side. Then place on a grid, skin side up and into the
  6. Slide the oven.
  7. Fry the first 25 minutes at 100 degrees, then turn the oven down to 80 degrees and leave in the oven for another 25 minutes. Remove and immediately wrap in aluminum foil. Let rest for a few minutes. Then they can be cut open.
  8. Thyme jus:
  9. Release the duck leg, use the meat elsewhere. Divide the bone at the joint.
  10. Finely dice the shallots and carrots. Chop up the cut pieces of fat and paring from the duck breasts. Heat some olive oil in a saucepan and fry the bones, pieces of fat and paring. Then add the shallot and carrot cubes and fry them too.
  11. Deglaze with the chicken stock and add the thyme. Let everything reduce over a very low heat for about an hour. Then strain the sauce and season with salt and pepper.
  12. The thyme jus can be completely prepared a day in advance.
  13. Cauliflower nougat puree:
  14. Wash the cauliflower, remove the stalks and cut into florets. Heat a little butter and sauté the florets. Add salted water and cook the cauliflower very soft. This takes about 30 minutes. Drain the water, the cauliflower must be dry and then pureed with the magic wand. Add the butter and nougat. Season with vanilla vinegar, fleur de sel, pepper and nutmeg.
  15. The puree can be boiled half a day in advance and then warmed up.
  16. The vanilla vinegar should be prepared at least 14 days in advance. To do this, slit a good vanilla pod lengthways and put it in a small bottle with mild white wine vinegar or white balsamic vinegar.
  17. Cinnamon foam:
  18. Bring the cream and poultry stock with the cinnamon sticks to the boil and simmer for 10 minutes, season with the spices and powdered sugar and allow to cool. As far as the cinnamon foam can be prepared half a day in advance.
  19. Then bring to the boil again, remove the cinnamon sticks. Lather the butter and soy lecithin with the magic wand.
  20. The cinnamon foam should be frothed fresh for each serving. Hold the hand blender only briefly under the edge of the liquid. Remove the foam from above.
  21. Serving:
  22. Place the puree decoratively in the center of the plate, cut the duck breast into slices and place three pieces per serving on the puree. Pour the foam partially over the duck breast slices and pour the jus around everything in a thin stream.

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