Eendenborst, honing, lavendel, rose peper, zee zout Limburgs appelstroop met sherry Rodekool jam, Hutspot, roer gebakken broccoli, schorseneren

 

Ingrediënten:

  • Duck breast,
  • honey,
  • lavender,
  • pink pepper,
  • sea salt
  • Apple stroop,
  • sherry
  • Red cabbage,
  • apple,
  • orange,
  • vinegar,
  • sugar,
  • cinnamon
  • Broccoli florets,
  • salsify,
  • new potatoes,
  • rosemary,
  • olive oil,
  • sea salt
  1. Clean the duck breasts and score with a sharp knife
  2. Pan fry in a dry frying pan (skin side down until golden brown) seal the under side
  3. Reserve on to a baking tray
  4. Slice the red cabbage –  in a deep pan add the sugar, apple, orange, cinnamon and vinegar
  5. Cover with a tight fitting lid and cook over a low heat for approx. 40 minutes until tender and glossy
  6. Keep warm
  7. In a small pan heat some apple stroop,  adding  a little sherry to cut the sweetness
  8. Salsify
  9. Prepare a deep container willed with cold water, lemon juice and salt
  10. Wash and Peel the salsify and place into the lemon water to preserve the whiteness 

Potatoes

  1. Peel the potatoes and carrots
  2. Cook in salted water with onion until tender
  3. Drain and mash, season and add butter
  4. Cook the salsify in boiling salted water until just tender
  5. Refresh and cut into lozenges

Cooking the duck

Drizzle some honey over the duck breasts and dust with the lavender, crushed pink pepper and sea salt

Roast in the oven for 5-6 minutes at 160’C, allow to rest

Service

  1. Gently reheat the sauce,
  2. Reheat the red cabbage
  3. Reheat the duck and potatoes
  4. Pan fry the broccoli in olive oil or duck fat, add the salsify and season
  5. Slice the duck and arrange everything on the plate
  6. Sauce and serve
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