Duck breast with sorrel, spinach and honey aioli
2 servings
40 minutes
Recipe from Yuri Manchuk, chef of Charlie restaurant.
1
In a bowl, mix vegetable oil (150 ml), khmeli-suneli, paprika, svan salt, and 2 grams each of salt and freshly ground pepper. Place the duck breast in the mixture and let it marinate for a day.
- Vegetable oil: 230 ml
- Khmeli-suneli: 2 g
- Paprika: 4 g
- Svanetian salt: 4 g
- Salt: 2 g
- Ground black pepper: 1 g
- duck breast: 2 pieces
2
Prepare aioli. Place the yolk in a blender bowl, add honey, season with salt and pepper, and whisk. Add balsamic vinegar and start whisking — as soon as the mixture begins to thicken, slowly drizzle in olive oil while continuing to whisk. Whisk the sauce into a thick, strong mass; add more salt and pepper if needed.
- Egg yolk: 1 piece
- Honey: 10 g
- Salt: 2 g
- Ground black pepper: 1 g
- Balsamic vinegar: 10 ml
- Vegetable oil: 230 ml
3
Wipe the duck breasts with a paper towel to remove the marinade and make several cross cuts on the skin. Place the breasts in a dry cold pan skin side down and set over low heat. Once the pan heats up and fat starts to render, scoop this fat with a spoon and pour it over the duck. Continue this for 15-20 minutes until the breasts are cooked to medium rare. Remove the breasts from the pan and let them rest for five minutes on a board skin side up covered with foil. Then slice them.
- duck breast: 2 pieces
4
Cut the carrot into thin strips using a vegetable peeler. Chop the sun-dried tomatoes finely.
- Carrot: 80 g
- Sun-dried tomatoes: 12 g
5
Place slices of duck breast on a plate. Mix carrots, sorrel, and spinach, dress with aioli, and place next to the breast. Lightly coat the breast slices with aioli and sprinkle with chopped tomatoes.
- duck breast: 2 pieces
- Carrot: 80 g
- Sorrel: 60 g
- Spinach: 60 g
- Honey: 10 g
- Sun-dried tomatoes: 12 g