Duck breasts, orange sauce, chestnut mousse
Recipe:
1. Duck breasts, pan seared to 52°C internal temp
2. Chestnut mousse
- Boil whole chestnuts for about 8-12 minutes (depending on size), peel completely (including skin)
Combine:
- 260g peeled chestnuts
- 260g milk
- 20g butter
- touch of salt
- Optional: Xantan (I didn't use any, that's why you can see mine collapsing) Note: I've used milk & butter since I didn't had any cream on hand, but cream would work much better, just mix it up until it has a runny consistency if you want to use it in whipping siphon, or leave it a bit thicker if dispensing by hand
3. Orange sauce: after searing meat in the pan, add some minced shallots, thicken with small amount of flour, add orange juice, zest, some alcohol (I've used white wine as I had a bottle open, you can use sherry, cognac, whatever)
4. Brocoli, steamed
5. Orange supremes (you have the recipe here on CS, but I didn't have two days so I just peeled them and cut out supremes with knife )
