A Harmonious Union: Duck, Honey Mustard Sauce, Potato Terrine, Carrot Puree, and Long Stem Broccoli
In the world of culinary delights, there are few combinations that can rival the perfect harmony of flavors and textures that come together in this delectable dish. Today, we’re shining the spotlight on a quintet of ingredients that, when combined, create a truly unforgettable gastronomic experience: duck, honey mustard sauce, potato terrine, carrot puree, and long stem broccoli.
The Star of the Show: Duck
At the heart of this dish is the succulent duck, a staple of many a fine dining establishment. The rich, savory flavor of the duck is the perfect canvas upon which the other ingredients can shine. Whether roasted to perfection or grilled to a crispy golden brown, the duck provides a satisfying base for the other flavors to build upon.
The Sweet and Tangy: Honey Mustard Sauce
Next, we have the honey mustard sauce, a condiment that adds a touch of sweetness and tanginess to the dish. Made with a combination of honey, mustard, and spices, this sauce provides a delightful contrast to the savory flavor of the duck. Its sticky, velvety texture also helps to bind the other ingredients together, creating a cohesive and harmonious flavor profile.
The Creamy Counterpoint: Potato Terrine
To add some creaminess to the dish, we turn to the potato terrine, a beautifully layered composition of thinly sliced potatoes, cream, and cheese. The smooth, velvety texture of the terrine provides a delightful contrast to the crispy, savory duck, while its subtle sweetness enhances the overall flavor of the dish.
The Vibrant Pop of Color: Carrot Puree
For a burst of vibrant color and added nutrition, we turn to the carrot puree, a silky smooth blend of cooked carrots, cream, and spices. The bright orange hue of the puree adds a pop of color to the dish, while its sweet, slightly earthy flavor complements the other ingredients perfectly.
The Crunchy Crown Jewel: Long Stem Broccoli
Finally, we have the long stem broccoli, a crunchy, verdant delight that adds a satisfying textural element to the dish. Steamed to perfection, the broccoli florets provide a delightful contrast to the soft, creamy potato terrine and the tender, savory duck.
The Grand Finale
When all of these ingredients come together, the result is a truly unforgettable culinary experience. The duck provides a rich, savory base, while the honey mustard sauce adds a touch of sweetness and tanginess. The potato terrine adds creaminess, the carrot puree adds a burst of color and flavor, and the long stem broccoli adds a satisfying crunch. Each bite is a masterclass in texture and flavor, a harmonious union of ingredients that will leave even the most discerning palate singing.
In conclusion, this dish is a true celebration of the senses, a culinary symphony that will delight and inspire even the most jaded of palates. So the next time you’re looking to impress your dinner guests or simply treat yourself to a culinary indulgence, look no further than this delectable combination of duck, honey mustard sauce, potato terrine, carrot puree, and long stem broccoli.
Pan-Seared Duck Breast with Carrot Puree, Long Stem Broccoli, Thousand-Layer Potatoes, and Honey Mustard Sauce
Ingredients
For the Duck Breast and Honey Mustard Sauce:
• 2 duck breasts, skin scored
• Salt and pepper to taste
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 50 ml chicken stock
For the Carrot Puree:
• 300g carrots, peeled and sliced
• 200 ml vegetable stock or water (to boil carrots)
• 30 ml heavy cream
• 1 small pinch of nutmeg (optional)
• Salt and pepper to taste
For the Thousand-Layer Potatoes:
• 500g red potatoes, peeled and thinly sliced
• 100 ml melted goose fat (or duck fat)
• Salt to taste
• Small baking pan (approximately 15cm x 15cm)
For the Long Stem Broccoli:
• 200g long-stem broccoli
• Olive oil for drizzling
• Salt and pepper to taste
Preparation Steps
-
Prepare the Thousand-Layer Potatoes (the day before):
• Preheat oven to 135°C (275°F).
• Layer the sliced potatoes in a baking pan, brushing each layer with goose fat and lightly salting.
• Cover with foil and bake for 2.5 hours until tender.
• Once out of the oven, place another pan on top and weigh it down to press the potatoes.
• Refrigerate overnight to set. On the day of serving, cut into 2 large rectangular pieces for each plate. -
Prepare the Carrot Puree:
• Boil carrots in stock or water until tender (about 15 minutes).
• Drain and transfer carrots to a blender, adding cream and seasoning with salt, pepper, and a pinch of nutmeg.
• Blend until smooth, adjusting seasoning if necessary. Set aside and reheat gently before serving. -
Sear the Duck Breast:
• Pat the duck breasts dry, score the skin, and season with salt and pepper.
• Heat a pan over medium heat. Place duck breasts skin-side down, allowing the fat to render and skin to crisp (about 6-8 minutes).
• Flip and cook for an additional 3-4 minutes, or until desired doneness.
• Rest duck for 5 minutes before slicing. -
Make the Honey Mustard Sauce:
• Remove any excess fat from the duck pan, leaving about 1 tbsp.
• Add Dijon mustard, honey, and chicken stock, simmering gently until thickened. Adjust seasoning to taste. -
Cook the Long Stem Broccoli:
• Blanch broccoli in boiling water for 2-3 minutes until tender-crisp. Drain and drizzle lightly with olive oil, seasoning with salt and pepper.
-
Finish the Thousand-Layer Potatoes:
• Cut the chilled potato block into serving-sized rectangles.
• Pan-fry in a little goose fat over medium-high heat until golden and crispy on each side.
Plating
1. Place a portion of carrot puree on each plate, spreading gently.
2. Arrange sliced duck breast atop the puree.
3. Add the crispy thousand-layer potato piece alongside the duck.
4. Place the broccoli next to the other elements.
5. Drizzle honey mustard sauce over the duck and serve immediately.
Duck, honey mustard sauce, potato terrine, carrot puree and long stem broccoli
Pan-Seared Duck Breast with Carrot Puree, Long Stem Broccoli, Thousand-Layer Potatoes, and Honey Mustard Sauce
Ingredients
For the Duck Breast and Honey Mustard Sauce:
• 2 duck breasts, skin scored
• Salt and pepper to taste
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 50 ml chicken stock
For the Carrot Puree:
• 300g carrots, peeled and sliced
• 200 ml vegetable stock or water (to boil carrots)
• 30 ml heavy cream
• 1 small pinch of nutmeg (optional)
• Salt and pepper to taste
For the Thousand-Layer Potatoes:
• 500g red potatoes, peeled and thinly sliced
• 100 ml melted goose fat (or duck fat)
• Salt to taste
• Small baking pan (approximately 15cm x 15cm)
For the Long Stem Broccoli:
• 200g long-stem broccoli
• Olive oil for drizzling
• Salt and pepper to taste
Preparation Steps
1. Prepare the Thousand-Layer Potatoes (the day before):
• Preheat oven to 135°C (275°F).
• Layer the sliced potatoes in a baking pan, brushing each layer with goose fat and lightly salting.
• Cover with foil and bake for 2.5 hours until tender.
• Once out of the oven, place another pan on top and weigh it down to press the potatoes.
• Refrigerate overnight to set. On the day of serving, cut into 2 large rectangular pieces for each plate.
2. Prepare the Carrot Puree:
• Boil carrots in stock or water until tender (about 15 minutes).
• Drain and transfer carrots to a blender, adding cream and seasoning with salt, pepper, and a pinch of nutmeg.
• Blend until smooth, adjusting seasoning if necessary. Set aside and reheat gently before serving.
3. Sear the Duck Breast:
• Pat the duck breasts dry, score the skin, and season with salt and pepper.
• Heat a pan over medium heat. Place duck breasts skin-side down, allowing the fat to render and skin to crisp (about 6-8 minutes).
• Flip and cook for an additional 3-4 minutes, or until desired doneness.
• Rest duck for 5 minutes before slicing.
4. Make the Honey Mustard Sauce:
• Remove any excess fat from the duck pan, leaving about 1 tbsp.
• Add Dijon mustard, honey, and chicken stock, simmering gently until thickened. Adjust seasoning to taste.
5. Cook the Long Stem Broccoli:
• Blanch broccoli in boiling water for 2-3 minutes until tender-crisp. Drain and drizzle lightly with olive oil, seasoning with salt and pepper.
6. Finish the Thousand-Layer Potatoes:
• Cut the chilled potato block into serving-sized rectangles.
• Pan-fry in a little goose fat over medium-high heat until golden and crispy on each side.
Plating
1. Place a portion of carrot puree on each plate, spreading gently.
2. Arrange sliced duck breast atop the puree.
3. Add the crispy thousand-layer potato piece alongside the duck.
4. Place the broccoli next to the other elements.
5. Drizzle honey mustard sauce over the duck and serve immediately.
Beautiful, saved!
Beautiful
Looks amazing 👏
Looks great. Just call it rapini though
it looks delicious! My mom used to make a very tasty duck with lingonberry sauce – it’s my favorite Christmas dish
😋
Pretty.
Yes please
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