DUCK MAGRET AND BEETROOT

PREPARATION 60MIN

SERVES 4 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

• 4 duck magrets

• 3 small sprigs of rosemary

• 100g spices 

• 500 ml demi glace

• 200 ml honey

• 200 ml balsamic vinegar

• Clarified butter

• Rosemary

• Garlic

• Thyme

• 8 large boiled beets

• Chicken stock

• Butter

• Sugar

• Salt


Raspberry gel

• Agar-agar

• 300g raspberries


Sauce for lacquering the magret

• Juice of 2 oranges

• 100ml soy

• 2 tablespoons of ketchup


PREPARATION METHOD

Start by making the sauce to brown the magret: add the orange juice, soy sauce and ketchup to a pan. Leave to reduce for 10 minutes or so.

In another pan, add the chicken stock, butter, sugar and salt. While the mixture is heating up, cut the large beet into three shapes: spaghetti, cubes and thin slices. Add the three textures of beet to the pan with the chicken stock.

Also make a beet puree. Cook the beet in chicken stock or beet juice. Blend in a blender.

Then add to the magret. In another frying pan, add clarified butter, thyme, rosemary and whole garlic. When it's very hot, put the magret in, fat side up first. Drizzle the butter over the meat. When it's well browned, place the magret on a baking sheet and bake for 5 to 6 minutes at 200 degrees.

Meanwhile, dry the beet slices on paper towels and make the raspberry gel. Cook the raspberries and agar-agar at 80 degrees.

Then brown the duck. Remove the duck from the oven, brush the demi glace on top and use a blowtorch to sear it. If you don't have a blowtorch, return the duck to the oven for 2 minutes.

Then just assemble the dish. Remember to add fleur de sel on top of the meat and drizzle with a little of the demi glace broth.


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