Smoked duck breast

Savoury recipe
Florent Gérardin

Florent Gérardin

He started his career in La Rochelle (France) in one of the regional gastronomic references, the Restaurant of Richard & Christopher COUTANCEAU (two Michelin stars since 1986). He also worked for ...
  1. Smoked duck breast


    • Smoked duck breasts - 10
    • Butter - 300 g
    • Anchovies in oil - 200 g
    • Tarragon - 1 bouquet
    • Seeded mustard - 3 cuillères
    • Farmhouse bread - 1
    • Gelatin - 2 feuilles
    • Water - 153 g
    • Sugar - 153 g
    • Glucose - 76 g
    • Stabilizer - 3 g

    Slice bread into bite-sizes and toast.

    Make an anchovy butter with butter, anchovies, tarragon and mustard. Create anchovy butter with butter anchovy tarragon and mustard

    Mix together the water, sugar, glucose and stabilizer. When it comes to a boil addin the soaked gelatine and allow to cool down to 40°C. Then add the puree, pourinto a Pacojet bowl and freeze.

    Cut the duck breasts into fine slices and place onto freshly buttered crispy bread. 

    Finish off witha small quenelle of freshly churned green melon sorbet.

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