Ingredients
3 Duck Breasts or legs
Salt
Black Pepper, freshly ground
Rose Petal Confit
2 oz. sugar
1 tbsp. Water
8 Figs, quartered
1 tbsp Sherry vinegar
4 Juniper berries, crushed in a mortar
1 ½ tbsp L’Epicurien Rose Petal Confit
Provencale mini-pancakes
3.5 oz Chick pea flour
1 cup Water
1 ½ (0.5 oz.) Teaspoon salt
1/4 cup Olive oil, extra virgin
Tbsp. fresh rosemary, chopped
Tbsp. fresh thyme, chopped
Olive oil for frying pan
Sea salt
Freshly ground black pepper
Roast Vegetables
1 Yellow zucchini
1 Eggplant
2 Plum tomatoes
Olive oil
Instructions
1. Clean the duck breast, keep the fatty side on, don’t remove. Fat is good.
2. Salt and Pepper on the meaty side to taste.
3. Fry in hot frying pan, on the fatty side until brown.
4. Then turn and fry on the meat side whilst adding a healthy dollop of butter.
5. Put the meat on a baking plate.
6. Mix sugar and water in a pot and bring to boil until a light caramel sauce forms.
7. Add vinegar, juniper berries, figs and the Confit de Roses.
8. Let boil on low heat for aprox. 30 minutes.
9. Mix chick pea flour, salt and water with a blender until a smooth dough forms. Add olive oil and fresh herbs. Let the dough sit for an hour and let it rise…
10. Heat a mini-pancake pan (we all have those!) and fry pancakes in olive oil.
11. If you do not have a mini-pancake pan, then use a normal frying pan, and pour pancake dough into round cookie-cutters placed directly in the pan.
12. Turn the oven to 325 degrees.
13. Cut the vegetables in slices 1/4 inch thick.
14. Place the slices one on top of the other alternating colors on a baking plate, on oven paper.
15. Drizzle with olive oil, sea salt and panko flour.
16. Roast in oven for 30-40 minutes until lightly brown.
17. Finish the duck breasts in oven heated to 325 degrees, until the duck breasts have an interior temperature of 135 degrees.
18. Remove from oven and let rest in tin foil.
Sardines & Chocolat 