Magret De Canard Recipe
pain perdu au lardon, purée de céleri rave, pois verts en vinaigrette, sauce moutarde
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Ingredients
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Duck and Accompaniments
Method
Preparation
- 1
Prepare the Duck
Score the skin of the duck breast in a criss-cross pattern, season with salt and black pepper. Place the duck breast skin-side down in a cold skillet, then turn the heat to medium. Cook until the skin is crispy and golden brown, about 6-8 minutes. Flip the duck and cook for another 4-5 minutes for medium-rare. Remove from heat and let rest.
- 2
- 3
Prepare the Celeri-Rave Purée
Peel and chop the celeri-rave, then boil in salted water until tender, about 20 minutes. Drain and blend with butter, salt, and black pepper until smooth. Keep warm.
- 4
Prepare the Green Peas Vinaigrette
Blanch the green peas in boiling water for 2-3 minutes, then shock in ice water. Toss with olive oil, salt, and black pepper.
- 5
Make the Mustard Sauce
In a small bowl, mix Dijon mustard with a little water to thin it out, adding salt and pepper to taste.
Assembly
- 6
Plate the Dish
On a plate, place a slice of pain perdu, top with slices of duck breast, add a scoop of celeri-rave purée on the side, and scatter the green peas around. Drizzle the mustard sauce over the duck and around the plate.
