Coeur De Canard, St-apollinaire Recipe
kimchi d'aubergine, maïs, huile de citronnelle.
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Ingredients
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Main Dish
Method
Preparation
- 1
Prepare the Kimchi
Dice the eggplant and mix it with soy sauce, minced ginger, minced garlic, red chili flakes, and a pinch of salt. Allow it to marinate for at least 30 minutes.
- 2
Cook the Corn
In a pan over medium heat, sauté the corn kernels in 1 tablespoon of lemongrass oil until they are slightly browned and tender. Season with salt and pepper, then set aside.
Cooking the Duck
- 3
Sear the Duck Breasts
Score the skin of the duck breasts in a crisscross pattern and season with salt and pepper. Place them skin-side down in a cold skillet and turn the heat to medium-high. Cook until the skin is golden and crispy, about 6-8 minutes. Flip and cook for an additional 4-5 minutes for medium rare. Remove from heat and let rest.
- 4
Plate the Dish
Slice the duck breasts and arrange them on a plate. Top with the marinated eggplant kimchi and serve alongside the sautéed corn. Drizzle with the remaining lemongrass oil for added flavor.