Duck breast with carrot cream and medlar
4 servings
40 minutes
Duck breast with carrot cream and medlar is an exquisite dish of European cuisine that combines the tenderness of duck meat, the sweet velvety texture of carrot cream, and the slight acidity of caramelized medlar. The roots of this recipe trace back to gastronomic traditions where the harmony of flavors and textures plays a key role. Duck fillet brined acquires depth of flavor, while its crispy golden crust provides unforgettable sensations. The cream made from roasted carrots, enhanced with fresh juice, transforms into a delicate cloud enriched with the aromas of thyme and rosemary. Caramelized medlar adds a subtle fruity freshness, while demi-glace sauce and reduced carrot juice unite all elements into a single gastronomic masterpiece. This dish is perfect for festive dinners, impressing with its balance of flavors and sophistication.
1
Bake carrots at 180 degrees with butter, thyme, and rosemary for 30 minutes.
- Carrot: 300 g
- Butter: 100 g
- Thyme: 4 sprigs
- Rosemary: 2 sprigs
2
Transfer the baked carrots to a saucepan and place on the heat. Add freshly squeezed carrot juice and simmer on low heat for 5-7 minutes. Blend the carrots with part of the juice until pureed, add 20g of butter, a little salt, and continue blending. Reduce the remaining juice.
- Carrot: 300 g
- Freshly squeezed carrot juice: 250 ml
- Butter: 100 g
- Salt: to taste
3
Pour the demi-glace into another saucepan and place it over low heat. After 10 minutes, remove from heat, add 20 g of butter, and blend with a blender. Return to low heat.
- Demi-glace sauce: 120 g
- Butter: 100 g
4
Dry the duck breast soaked in brine for a day. Place it skin-side down in a dry, heated pan. Fry on low heat until the fat renders and the skin turns golden.
- duck breast: 2 pieces
5
Add whole garlic cloves, a couple of thyme and rosemary sprigs, and 50g of butter to the duck. When the butter melts, pour it over the breast while continuing to fry it skin-side down. Continue cooking on low heat.
- Garlic: 4 cloves
- Thyme: 4 sprigs
- Rosemary: 2 sprigs
- Butter: 100 g
6
Clean the quinces from the skin after sprinkling with sugar and leaving for a couple of hours, place them on any heat-resistant surface, sprinkle with a thin layer of caramel sugar, and burn it with a torch until a strong caramel color is achieved.
- Medlar: 4 pieces
- Crystallized sugar: to taste
7
Sauté the ramson in butter for no more than a minute.
- Wild garlic: 10 g
- Butter: 100 g
8
Slice the duck. On a plate, place carrot puree in the shape of quenelles, then add duck slices, season with pepper, add medlar and sautéed ramson, drizzle with demi-glace and reduced carrot juice.
- Salt: to taste
- Ground black pepper: to taste
- Demi-glace sauce: 120 g
- Freshly squeezed carrot juice: 250 ml