Pan-Seared Duck Breast, Glazed Carrots, Oyster Mushrooms and Swiss Chard, Rich Jus and Butter Foam

Ingredients

• 1 piece duck breast
• 200 g baby carrots
• 150 g oyster mushrooms
• 6 leaves Swiss chard leaves
• 80 g unsalted butter
• to taste fine salt
• to taste ground black pepper
• 2 pieces shallots
• 2 sprigs fresh thyme
• 1 leaf bay leaf
• 1 tsp granulated sugar
• 1 tbsp balsamic vinegar
• 200 ml rich duck jus

Method

1. Prepare the rich duck jus according to the prepared component recipe, or use a reduced store-bought duck stock. Keep warm.
2. Score the skin of the duck breast in a crosshatch pattern (without cutting into the flesh). Season generously with salt and pepper on both sides.
3. In a cold skillet, place the duck breast skin-side down. Heat over medium-low heat and let the skin render its fat for 6 to 8 minutes until golden and crispy. Discard the excess fat during cooking.
4. Flip the duck breast and cook on the flesh side for 2 to 3 minutes for medium-rare (adjust according to thickness). Transfer to a cutting board, tent with aluminum foil, and let rest for 5 minutes.
5. While the duck breast is cooking, prepare the carrots: peel the baby carrots (or cut them into sticks if large). In a small skillet, melt 15 g of butter. Add the carrots, sugar, a pinch of salt, the balsamic vinegar, and 3 tablespoons of water. Cover and cook for 10 minutes over low heat, then remove the lid and let reduce until the carrots are glazed and tender. Set aside.
6. In another skillet, melt 10 g of butter over high heat. Add the sliced oyster mushrooms (keep the smallest ones whole). Sear for 3-4 minutes without stirring, then toss and cook for 1 more minute. Season with salt and pepper, and set aside.
7. Bring a pot of salted water to a boil. Blanch the Swiss chard leaves for 30 seconds, transfer them to an ice bath, drain, and pat dry.
8. Reheat the rich duck jus in a small saucepan. Off the heat, whisk in the remaining 50 g of butter in small pieces, whisking vigorously to obtain a smooth, glossy sauce that coats the back of a spoon. Taste and adjust the seasoning.
9. For the foam: take one-third of the sauce and whisk it vigorously (or use an immersion blender) until a light and airy foam forms. Keep warm.
10. Slice the duck breast into 1 cm-thick medallions. Plate in the center of the dish, arrange the glazed carrots, the oyster mushrooms, and a Swiss chard leaf. Spoon the sauce over the meat and top with a nice spoonful of foam. Serve immediately.

Nutrition

Per serving

Energy

595.2 kcal

Protein

17.56 g

Carbohydrate

24.26 g

Fat

50.28 g

Fibre

6.3 g

Calcium

25.15 mg

Iron

0.68 mg

Magnesium

9.23 mg