Duck breast with sugared almonds, cranberries, and a coulis pearl necklace

  • October 2017

This crispy duck recipe will win over your dinner guests.

Ingredients – 4 servings

Instructions

  1. Peel the butternut squash, wrap it in foil and bake it at 180°C for an hour.
  2. When you take it out of the oven, mash it with a potato masher and add 25g of each type of coulis.
    Add a knob of butter, season with salt and pepper, then mix.
  3. Score the skin of the duck breasts in a criss-cross pattern then brown them in a pan, skin-side down.
    Finish in the oven at 180°C for 10 minutes.
  4. Remove the duck breasts from the oven, cover them in foil and let them rest.
  5. Sprinkle the sugar into the frying pan, let it caramelise, then deglaze with the cranberries and the orange juice.
    Let it reduce down over a low heat until the sauce coats the back of a spoon.
    Finish by whisking in a knob of butter.

Plating

  • Slice the breasts in half longways, drizzle with the cranberry sauce, then sprinkle with crushed sugared almonds.
    Plate up the butternut squash purée and make pearls of red pepper and rosemary coulis and yellow pepper and lemon thyme coulis

Bon appétit !