Barbarie Duck Breast

Duck breast SV, with Muscat potato puree, vanilla butter sautéed carrots, porcini and fried quail egg on vegetable stock based red wine - chocolate sauce. The vanilla carrots are just fantastic in taste and balance with the sauce.

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robert.c.brown15

So melt some butter and vanilla beans together, strain, and then use that butter to saute the carrots? Sounds great and looks great!

Jack_Mayer_85396

Method on the duck @Manfred_18311? That looks terrific! I've got some duck breasts in the freezer that will be cooked soon!

Manfred_18311

It was just a small breast, about 2cm, pre seared and SV 35min at 60° C , back in the hot pan with some clarified butter for 45 sec.

Manfred_18311

Was pretty much the procedure, I just sliced the bean and scratched the seeds out and mixed it with melted butter (30g) at 80° C for 15 min. The cleaned bean went in a jar with sugar. Taking ½ bean per portion would be just fine.