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Executive Chef Pascal Bernou
France
Maison Rougié
Roast duck breast with peach and summer vegetables
Combine the tenderness of duck breast with the sweetness of caramelized peaches and the freshness of summer vegetables. A harmonious composition with balanced flavors, perfect for surprising and delighting your clients. Play with textures and contrasts for a refined presentation and a memorable tasting experience. It's your turn!
4 pers.
30 min
Ingredients
- Duck juice 2dl
- 2 yellow peaches
- 100G of sugar snap peas
- 100G of zucchini
- 50G of honey
- QS: purple shiso
- 100G of butter
4 pers.
30 min
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Preparation
1
Prepare the duck breasts: Score the skin of the duck breasts with a knife. Cook them skin side down first, in a hot pan, for 5 minutes on each side.
2
Let rest: Remove the duck breasts from the pan and let them rest on a rack to keep them tender.
3
Cook the vegetables and prepare the peaches: Cook the green vegetables separately according to their nature. Meanwhile, cut the peaches into wedges.
4
Caramelize the peaches: In a pan, sauté the peach pieces with a knob of butter, then drizzle them with honey to caramelize slightly.
5
Detail the vegetables: Cut and arrange the vegetables according to your creativity for a harmonious and aesthetic presentation.
6
Finalize the cooking of the duck breasts: Put the duck breasts back in the oven at 180°C for 5 minutes, then slice them thinly before plating.
7
Prepare the sauce: Deglaze the pan used for the peaches with the duck breasts’ cooking juice, then finish the sauce with butter to achieve a creamy texture.
8
Plate and serve: Arrange the duck breast slices on the plates, add the vegetables and caramelized peaches, then lightly drizzle with sauce. Finish with a few shiso leaves for a touch of freshness.
Chef's Tip
Let the duck breast rest as long as the cooking time.
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