Duck Breast Confit with Young Spinach and Carrot Mousse
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
Recipe by Michael Smith, chef at a local American restaurant.
Ingredients
- Duck Breast - 24.7 oz
- Fresh basil leaves - 12.7 oz
- Ground ancho chili pepper - 2.1 oz
- Carrot - 14.1 oz
- Chopped almonds - 3.5 oz
- Butter - 2.8 oz
Step by Step guide
Step 1
Sear the fresh duck breast on both sides, keeping the skin on.
Step 2
Remove from heat and transfer the breast to a plate.
Step 3
In the same skillet, add the spinach and sauté it in the duck fat.
Step 4
Add the almonds and green chili, stir and lightly sauté.
Step 5
Boil the carrot until tender.
Step 6
Blend the vegetable demi-glace and boiled carrot until smooth.
Step 7
Add the butter to achieve the desired texture.
Step 8
On a plate, arrange the duck breast, spinach, nuts, and chili.
Step 9
Garnish with the carrot mousse.
Step 10
Serve.
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