Duck breast confit with young spinach and carrot mousse

Name: Duck breast confit with young spinach and carrot mousse
Total time: 30 min
Yield: 4
Ingredients: duck breast 700 g; Fresh spinach leaves 360 g; Green chili pepper 60 g; Carrot 400 g; Almond 100 g; Butter 80 g

4 servings

30 minutes

Recipe by Mikhail Mishchenko, chef of the Valenok restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

793.6

kcal

40.6g

grams

66.1g

grams

16.1g

grams

Ingredients

4servings

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:
1. 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:
1. Fresh spinach leaves: 360 g

4
Add almonds and green pepper, mix and sauté lightly.
Required ingredients:
1. Almond: 100 g
2. Green chili pepper: 60 g

5
Boil the carrot until cooked.
Required ingredients:
1. Carrot: 400 g

6
Blend the vegetable demi-glace and boiled carrots until a mousse consistency.
Required ingredients:
1. Carrot: 400 g

7
Add butter to give it texture.
Required ingredients:
1. Butter: 80 g

8
Place the duck breast, spinach, nuts, and chili on the plate.
Required ingredients:
1. duck breast: 700 g
2. Fresh spinach leaves: 360 g
3. Almond: 100 g
4. Green chili pepper: 60 g

9
Decorate with carrot mousse.
Required ingredients:
1. Carrot: 400 g

10
To serve.

Duck breast confit with young spinach and carrot mousse

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