Magret De Canard, Épeautre, Champignons, Rabiole, Gai Lan, Argousier Recipe

Cook the Spelt

Rinse the spelt under cold water. In a pot, combine spelt with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 30 minutes until tender. Drain excess water and set aside.

Prepare the Duck Breast

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the mushrooms, radishes, and gai lan, cooking for about 5-7 minutes until vegetables are tender. Season with salt and pepper, then stir in fresh herbs.

Cook the Duck Breast

In the same skillet, place the duck breasts skin side down. Cook for about 6-8 minutes until the skin is crispy and golden brown. Flip the breasts and cook for an additional 4-6 minutes for medium-rare. Remove from skillet and let rest for 5 minutes before slicing.

Assemble the Dish

On each plate, place a serving of spelt, topped with sautéed vegetables. Slice the duck breast and arrange on top. Garnish with fresh sea buckthorn berries and a drizzle of melted butter.