Duck breast cooked in perry

A recipe devised by Andy Renard from the restaurant Les Saveurs de la Fenderie in Deux-Evailles

Serves 4
- 2 duck breasts
- 150ml perry
- 4 chicory bulbs
- 100ml orange juice
- 8 button mushrooms
- 10g currants
- 100ml whipping cream
- 25g butter
- 2 slices smoked streaky bacon
- 100g daikon or long turnip
- Drizzle of walnut oil
- Salt, pepper, chives

Poach the chicory and mushrooms in salted water with a few drops of lemon juice for 5 minutes, then drain.
Cut the chicory bulbs in two lengthways, discard the core and chop finely. Cook the pieces of bacon in the oven at 150°c for 10 to 15 minutes.
Melt the butter in a saucepan, add the chicory, currants and orange juice and cook gently over a low heat until the juice has evaporated.
Fry the duck skin side down without adding any fat, turn it over, season and cook.
Remove the duck, deglaze with the perry, reduce by half and add the cream.
Cook until the desired consistency is obtained. Correct the seasoning and keep warm.
Fill the mushrooms with some of the chicory mixture and put in the oven.

Peel the turnip, cut into fine julienne strips, season with salt and pepper, add the walnut oil and chives, mix and correct the seasoning.
Put the chicory mixture onto the plate, place the sliced duck on top, then arrange the turnip and mushrooms, the sauce and the crispy bacon on the plate.

More info

  • Les Saveurs de la Fenderie
  • Site de la Fenderie
  • 53150 Deux-Evailles
  •  +33 (0)2 43 90 00 95
  • Website

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