Marked fresh Duck breast SV 50min
@58.5° C, 3 min. Grilled. Basmati rice,
Pak choi, precooked in water at 80° C, filled with (1:1 ) Potato/ egg Mélange 4min. mix moderate speed (salt, pepper, nutmeg. Grilled for 15 mi. moderate heat.
Souce reduction was a classic, once again. Fresh vegetable stock, duck carcass simmered for 6hr., strained and clarified. Further reduction and rounded with porcino and a splash of red burgundy.
Some weeks ago, I found a small boot on the local farmer marked selling own raised ducks and chickens. The lady sells just two ducks per weekend and some more chicken next to vegetables on Saturdays. As duck lover I have bought ducks form several places, even import them from France, but here ducks outmatched them all by tenderness and taste.
