AUTUMN OPEN SANDWICH Magret de Canard in Blackcurrant Juice and Butternut Purée
Persons
4
Preparation time
Difficulty
Cost
Recipe created by :
Pierre Koch, Executive Chef EMEA
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- Khorasan Wheat and Ancient Seeds Bread 450 G - 42392
- Duck breasts
- 1 glove of garlic
- 50 g butter
- 1 butternut squash
- 100 g blackcurrants
- Neutral olive oil
- Toasted squash seeds and shiso shoots
- 100 g duck stock
- Vegetable crisps: 100 g sweet potato and 100 g Jerusalem artichoke
Preparation steps
- Cut a good slice of bread and then fry it in butter.
- Season and vacuum cook the duck breasts at 59°C for two hours to ensure they are cooked perfectly and then cool rapidly.
- Brown the duck breasts in a pan with garlic until the skin is nicely coloured.
- Cut the butternut in half, brush it with oil, season and cook in the oven at 120°C until the flesh is soft. Remove the skin and mix the flesh to obtain a smooth purée. Season.
- Cook the blackcurrants with a little sugar. Add the juice from cooking the duck, then reduce.
- Spread a generous layer of butternut purée on the slice of bread.
- Finely slice the duck breasts and arrange harmoniously on the purée.
- Add the vegetables around the bread, then garnish with a few blackcurrant seeds, shiso shoots and roasted squash seeds.
- Serve quickly so that the bread is still crispy.
Chef's tip
Duck Breast, A Symbol of French Gastronomy:
In France, duck breast, called magret de canard, is one of the most emblematic dishes from the South-West. It was revived in the 1960s by André Daguin, a chef in Auch, and has since become a staple of French dining. In 2022, around 14,000 tonnes of magret de canard were consumed in France, showing its popularity and nationwide appreciation.
Source: Kantar Worldpanel for FranceAgriMer.