en 
ja 
Frozen
Maison Rougié
- French Tradition
- Autumn Harmony
Roasted Duck Breast, Reduced Cooking Juice
Discover our recipe for roasted duck breast, enhanced by a reduced cooking juice. This elegant dish harmoniously combines flavors and textures, offering a refined and unforgettable taste experience.
4 pers.
Ingredients
- Duck Breast 350g
- Duck Stock 20g
- Pumpkin 200G
- Butter 50g
- Granulated Sugar 40g
- Brussels Sprouts 50G
- Romanesco Cabbage 80g
- Red Meat Radish 80g
- Herb
4 pers.
Preparation
1
Defrost the duck breast in the refrigerator for 24 hours.
2
Peel the pumpkin and cut into large cubes. Slowly confit them in butter, sugar, and water.
3
Blanch the Brussels sprouts leaves and cook the Romanesco cabbage florets in a pot of salted water.
4
Rehydrate the duck stock with water.
5
Score the skin and cook skin-side down over low heat for about 7 minutes. Turn over and briefly brown the flesh side. The collected juice will be added to the duck stock.
Put the duck breast to the oven at 120°C for 12 minutes, then let it rest for 10 minutes before slicing.
6
Arrange harmoniously.
Advice from the chef
Let the duck breast rest for as long as its cooking time so that its flesh becomes more tender.
Share this recipe