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Executive Chef Pascal Bernou
France
Maison Rougié
Half roasted duck breast, burnt leeks and chorizo jus
A bold and refined dish: roasted duck breast, grilled leeks, and chorizo jus. Surprise your customers with a perfect balance of flavors and textures!
4 pers.
60 min
Ingredients
- Asparagus 12 pieces
- Butter 100g
- Piquillos 100g
- Leek 2 pieces
- Duck juice 2dl
- Chorizo 100g
- Herbs for decoration of your choice
4 pers.
60 min
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Preparation
1
Cooking the duck breast: Score the duck breast and cook it for 5 minutes on each side, starting with the skin side.
Let the duck breast rest on a rack.
2
Preparation of the leeks: Clean the leeks, then bake them at 200°C until their outer skin is burnt.
Remove this skin and cut the leeks in half. Place some knobs of butter on top.
3
Cooking the asparagus: Cook the asparagus in salted boiling water, then set aside.
4
Preparation of the chorizo juice: Cut the chorizo into cubes and melt it in the duck juice. Cook for 15 minutes, then strain.
5
Finalizing the cooking of the duck breast: Put the duck breast back in the hot oven for 5 minutes, then slice it.
6
Plating: Arrange the sliced duck breast on a plate with the vegetables harmoniously arranged.
7
Preparation of piquillos: Cut the piquillos into julienne strips and place them on the plate as a condiment.
8
Decoration: Decorate with fresh herbs.
Chef's Tip
You can wrap the leeks in aluminum foil to speed up their cooking.
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