| 1 - |
Cook the French beans. Split them in two
lengthways. |
| 2 - |
Cut a diamond pattern on the skin of the
fresh duck breast right through to the flesh. |
| 3 - |
Brown the skin side in a very hot frying
pan. Season with salt and pepper. Turn over. Colour very slightly.
Remove the surplus fat.
Place the duck breast in an ovenproof dish, put in the oven (preheated
to 150°C) for about 10 minutes. It should stay pinkish. |
| 4 - |
Finely chop the shallots. |
| 5 - |
Cut the fat off the smoked duck breast |
| 6 - |
Decorate the plate: |
| |
•
Lambs’ lettuce in the middle |
| |
•
Thin slices of unpeeled apple alternating with slices of strawberry
around the lambs’ lettuce |
| |
•
A dash of curry or paprika |
| |
•
Beans split in two arranged on the lambs’ lettuce |
| |
•
Smoked and braised duck breast cut into thin slices and
arranged between the slices of fruit (alternate the two kinds) |
| |
• Shallots
and fines herbes on the beans |
| |
•
Season the beans with a trickle of walnut oil + balsamic vinegar
+ salt and pepper |
| |
•
Arrange a few flakes of raw foie gras in the middle along with
a few redcurrants |
| |
• Sprinkle
a few bits of shallot over the braised duck breast only. |
