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Souvlaki marinated duck breast
2021-05-07
https://www.metro.ca/userfiles/image/recipes/magret-canard-souvlaki_11621.jpg
PT50M
PT07M
PT1H01M
Duck breast:Sear your duck breast over low heat for 8 minutes in a pan, placing the duck breast with the meat side up.Collect the rendered fat for further use.Flip your duck breast fat side up and keep cooking for another 5 minutes. When cooked, wrap the duck breast into aluminum foil and let rest for 2 minutes before slicing.Served with:Grill your panko using the collected duck fat. Mix the panko with fennel pollen save for platting.Mix the yogurt with feta and curcuma in a blender until the texture is perfectly smooth. Add the zest and juice from your ¼ lemon. Season to taste.In a small pot, cook your garlic and milk together over low heat. After a few minutes blend these ingredients to obtain a smooth and creamy texture.For the salad, mix together thin slices of cucumber, diced cooked potatoes, diced tomatoes and sliced red onion. Season the salad with olive oil, white wine vinegar, lemon juice, and the chopped leaves of basil, origan, mint and parsley. Cool in the fridge for 20-30 minutes prior to platting.Platting:Place thin slices of the souvlaki duck breast next to generous portion of your fresh salad, fried panko, creamy sauce, and yogurt sauce. Enjoy this chef-level recipe with a fresh pita bread!Source: Rougié
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Metro
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1 Rougié Souvlaki marinated duck breast
.03 oz (80 ml) panko
.35 oz (10 g) fennel pollen
yogurt sauce:
7 oz (200 g) Greek yogurt
4.5 oz (125 g) feta cheese
1/4 teaspoon (1,25 ml) curcuma bio
1/4 lemon
cream:
4 heads of garlic
2 cups (500 ml) milk 3,25%
salad:
1 cucumber
8 Gabrielle mini potato
20 mini tomato
1 red onion
.03 oz (80 g) olive oil
1/2 once (15 g) white wine vinegar
1/4 lemon
1 branch fresh oregano
1 branch fresh mint
2 branches fresh basil
5 branches fresh parsley
4 pita bread
To taste salt and pepper
Souvlaki marinated duck breast
4
Appetizers
0:50
Preparation
0:07
COOKING
1:01
TOTAL TIME
Ingredients
-
1
Rougié Souvlaki marinated duck breast
-
.03 oz
(80 ml)panko
-
.35 oz
(10 g)fennel pollen
-
yogurt sauce:
-
7 oz
(200 g)Greek yogurt
-
4.5 oz
(125 g)feta cheese
-
1/4 teaspoon
(1,25 ml)curcuma bio
-
1/4
lemon
-
cream:
-
4
heads of garlic
-
2 cups
(500 ml)milk 3,25%
-
salad:
-
1
cucumber
-
8
Gabrielle mini potato
-
20
mini tomato
-
1
red onion
-
.03 oz
(80 g)olive oil
-
1/2 once
(15 g)white wine vinegar
-
1/4
lemon
-
1 branch
fresh oregano
-
1 branch
fresh mint
-
2 branches
fresh basil
-
5 branches
fresh parsley
-
4
pita bread
-
To taste
salt and pepper
Preparation
Duck breast:
Sear your duck breast over low heat for 8 minutes in a pan, placing the duck breast with the meat side up.
Collect the rendered fat for further use.
Flip your duck breast fat side up and keep cooking for another 5 minutes. When cooked, wrap the duck breast into aluminum foil and let rest for 2 minutes before slicing.
Served with:
Grill your panko using the collected duck fat. Mix the panko with fennel pollen save for platting.
Mix the yogurt with feta and curcuma in a blender until the texture is perfectly smooth. Add the zest and juice from your ¼ lemon. Season to taste.
In a small pot, cook your garlic and milk together over low heat. After a few minutes blend these ingredients to obtain a smooth and creamy texture.
For the salad, mix together thin slices of cucumber, diced cooked potatoes, diced tomatoes and sliced red onion. Season the salad with olive oil, white wine vinegar, lemon juice, and the chopped leaves of basil, origan, mint and parsley. Cool in the fridge for 20-30 minutes prior to platting.
Platting:
Place thin slices of the souvlaki duck breast next to generous portion of your fresh salad, fried panko, creamy sauce, and yogurt sauce. Enjoy this chef-level recipe with a fresh pita bread!
Source: Rougié
Source :
Metro
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