Duck Breast, passion fruit sauce & Beetroot
4 people
Preparation time : 45 min
- savory cuisine
- passion fruit
A recipe for duck breast topped with a slightly tangy passion fruit sauce, accompanied by a creamy beet mousseline.
Ingredients
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For the duck breast and Passion sauce :
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2 duck breast with skin, trimmed
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8cl LE FRUIT DE LA PASSION
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3cl white balsamic vinegar
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40g butter
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Salt & Pepper
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Beetroot mousseline :
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1 beetroot
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4 potatoes
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75g butter
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25cl whole milk
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Ground nutmeg
In this recipe
Le Fruit de la Passion
Quantity
Preparation
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Step 1
To prepare the duck breasts: 1. In a frying pan, cook the duck breasts over high heat on both sides, making sure they are cooked through (4 minutes on the skin side, 2 minutes on the flesh side). When ready, set aside in a dish. 2. Pour the white balsamic vinegar and LE FRUIT DE LA PASSION into the pan. 3. Lower heat and reduce by half over medium heat for 3 to 5 minutes. 4. When ready, add salt and pepper. Finish with a squeeze of lemon juice to spice things up!
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Step 2
To prepare the mousseline: 1. Wash, peel and chop the potatoes. Plunge them into salted water, starting the cooking process cold. Cook for 25 minutes, testing with the tip of a knife. 2. Peel and chop the beet, then mashed potato it with the cooked potatoes. 3. Add a pinch of nutmeg, the butter and the previously heated milk. Season to taste with salt and pepper.
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Step 3
Presentation : Arrange the duck breast cut into thin slices on each plate. Add a little beetroot & potato mousseline and cover with passion fruit sauce.
