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Serves Four
4 duck breasts
12 "batones" of fresh pineapple
12 brussel sprouts (blanched)
Eucalyptus Glaze
6 eucalyptus leaves
150ml maple syrup
100ml water
Eucalyptus Sauce
400ml milk
6 eucalyptus leaves
150ml grape seed oil
juice of one lime
seasoning
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Roast Duck With Eucalyptus And Pineapple
Recipe by
chef Marc Fosh
Method
To Make The Glaze:
Toast the leaves lightly in a warm frying pan. Add maple syrup and water, bring to the boil and reduce to thickish syrup. Remove from the heat and strain through a fine sieve.
For The Sauce:
Place the milk and eucalyptus leaves in a saucepan and infuse over a gentle heat for 10-15 minutes without boiling.
pass through a fine sieve and, using a hand-held blender, whisk in the grape seed oil slowly to emulsify the sauce. Add the lime juice and season to taste.
Heat a heavy-bottomed frying pan. season the duck breasts and place them skin side down in the hot pan. Fry gently until crisp and golden, turn over and remove from the the pan. place the duck breasts on a baking tray and, using a pastry brush, coat the duck skin evenly with the glaze.
Place in a hot oven (200ºc. /380f/gas6) for about 3 to 4 minutes. remove from the oven and rest in a warm place for 3-4 minutes before slicing.
To Serve:
Cut the brussels sprouts in half and drizzle with olive oil and seasoning. Heat a non-stick frying pan over a gentle flame and glaze the sprouts until golden brown.
Sprinkle the pineapple pieces with brown sugar and caramelise them under a hot grill or with the aid of a gas gun.
Slice the duck breasts and place them in the middle of 4 warm plates. Divide the glazed brussel sprouts and caramelised pineapple between them and drizzle with the cooking juices. Blend the sauce again to create a light foam and spoon the bubbles around the duck breast just before serving.
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