Duck Tournedos, glazed seasonal vegetables
PREPARATION : 30 minutes COOKING TIME : 15 minutes at 350°F (180°C) INGREDIENTS (4 SERVING) 2 duck breasts 8 mushrooms 12 baby carrots 8 baby potatoes 60g clarified butter 2 tbsp brown sugar 3 filo pastry sheets Salt & ground pepper Grapeseed oil Brunch of parsley Plastic film DIRECTIONS Step 1 : In a sauce pan, melt unsalted butter Heat it until it comes to a gentle boil. The milk proteins will first form a thin white layer over the entire surface, then expand into a thicker foam. The foam will ultimately sink to the bottom of the pot as butter continues bubbling away. It's nearly done when bubbling calms and ceases. Filter the remaining butter to remove the browned bits. Clarified butter doesn't burn when it's cooked. Step 2 : Using a sharp knife, remove the veins and bad parts off the flesh. Cut the sides of each fillet to get a perfect shape. Remove the fat skin. Place the duck breasts on top of each other. Ste