Duck breast confit with young spinach and carrot mousse

4 servings

30 minutes

Recipe by Mikhail Mishchenko, chef of the Valenok restaurant.

Energy value per serving

• Calories: 793.6
• Proteins: 40.6g
• Fats: 66.1g
• Carbohydrates: 16.1g

Ingredients

• duck breast: 700 g
• Fresh spinach leaves: 360 g
• Green chili pepper: 60 g
• Carrot: 400 g
• Almond: 100 g
• Butter: 80 g

Cooking steps

1. Sear the fresh duck breast on both sides, skin on.

   Required ingredients:

   • duck breast: 700 g

2. Remove from heat and transfer the breast to a plate.

3. Add spinach to the same pan and sauté it in duck fat.

   Required ingredients:

   • Fresh spinach leaves: 360 g

4. Add almonds and green pepper, mix and sauté lightly.

   Required ingredients:

   • Almond: 100 g
   • Green chili pepper: 60 g

5. Boil the carrot until cooked.

   Required ingredients:

   • Carrot: 400 g

6. Blend the vegetable demi-glace and boiled carrots until a mousse consistency.

   Required ingredients:

   • Carrot: 400 g

7. Add butter to give it texture.

   Required ingredients:

   • Butter: 80 g

8. Place the duck breast, spinach, nuts, and chili on the plate.

   Required ingredients:

   • duck breast: 700 g
   • Fresh spinach leaves: 360 g
   • Almond: 100 g
   • Green chili pepper: 60 g

9. Decorate with carrot mousse.

   Required ingredients:

   • Carrot: 400 g

10. To serve.