Duck breast confit with young spinach and carrot mousse
4 servings
30 minutes
Recipe by Mikhail Mishchenko, chef of the Valenok restaurant.
Calories793.6kcal
Proteins40.6grams
Fats66.1grams
Carbohydrates16.1grams
1
Sear the fresh duck breast on both sides, skin on.
- 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.
- Fresh spinach leaves: 360 g
4
Add almonds and green pepper, mix and sauté lightly.
- Almond: 100 g
- Green chili pepper: 60 g
5
Boil the carrot until cooked.
- Carrot: 400 g
6
Blend the vegetable demi-glace and boiled carrots until a mousse consistency.
- Carrot: 400 g
7
Add butter to give it texture.
- Butter: 80 g
8
Place the duck breast, spinach, nuts, and chili on the plate.
- Duck breast: 700 g
- Fresh spinach leaves: 360 g
- Almond: 100 g
- Green chili pepper: 60 g
9
Decorate with carrot mousse.
- Carrot: 400 g
10
To serve.
