Dolce

INGREDIENTS (SERVES 4)

2 duck breasts
50 g butter
orange
4 prunes
150 g girolle + shiitake mushrooms
150 ml cream
100 ml duck stock
1 tbsp honey
1 tbsp sugar
red wine
garlic, thyme, coriander, salt and pepper

PREPARATION

SAUCE:

Sauté some duck legs in olive oil until browned and add butter.
Add shallots, thyme, garlic and peppercorns and sauté until brown.
Degrease, deglaze with red wine.
Add the stock and cook slowly.
Strain through a fine chinois sieve and reduce until the stock has the
desired level of thickness.
Add this stock to the frying pan and reduce. Season.

DUCK BREAST:

Trim the duck breast and score the fat into diamond shapes.
Salt the fillet and fry in a non-stick pan with a little bit of fat on the fatty
side. You can also add pepper.
Then vacuum pack the duck breast with orange, thyme, coriander,
pepper, olive oil, fleur de sel and cook for 55 minutes at 60°C.
Degrease the pan and deglaze with the stock.
Slice finely.

PRUNES:

Destone the prunes and slice each prune into eight slices.
Fry in butter with a small quantity of sugar.

GIROLLE AND OTHER MUSHROOMS:

Wash the mushrooms and sauté in butter with a shallot. Season.

DRESSING THE PLATE

Arrange the sliced prunes in the centre of the plate.
Add the mushrooms.
Place the duck breast on top of this.
Finish with the sauce.

Recipe: Christophe Nachtergaele (Gastronomie aan Huis)
Photo: Wouter Van Vooren