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.
Step 3: Put a filo pastry sheet on the table. Brush it with clarified butter. Cover with a second pastry sheet and brush it again. Do it again. You need 3 filo pastry layers. Fold pastry to get the same width as the duck breasts.
Roll out tight in plastic film to get the shape of a sausage. Twist the film on each side. Chill at least one day (2 or 3 days are better).
Step 4: Slide the duck breast roll into thick tournedos. Heat 2 tbsp grapseed oil in a pan. Sear the tounedos on all sides. Season wth salt and peper. Reserve 30 minutes at room temperature. Meantime, preheat oven to 350°F (180°C).
Step 5 : Wash and peel the vegetables. Cook carrots and potatoes separately in boiling salted water for about 8 minutes. Drain and transfer into bowls.
Wash mushrooms under clear water (never soak it). Cut it in quarters. Sauté with butter, salt and pepper.
Melt butter in a pan. Stir brown sugar, salt and pepper into butter, until sugar and salt are dissolved. Sauté carrots and potatoes into the brown sugar sauce. Cook and stir until vegetables are glazed with sauce, about 5 more minutes.
Step 6 : Put the duck breast tournedos into a dish. Bake for 5 minutes in oven (350°F/180°C). The meat must be pink in the middle, truly tender and juicy.
Meantime put the rest of clarified butter in a pan, and sauté the parsley until crispy.
Plating step : On each plate, place a tournedos, top it with crispy parsley. Display vegetables around. Add the meat sauce at the end. Serve immediately.
This recipe is experienced in Cooking with Corinne in Perigord tour,
by Lifestyle Vacations France.
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
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.
Step 3: Put a filo pastry sheet on the table. Brush it with clarified butter. Cover with a second pastry sheet and brush it again. Do it again. You need 3 filo pastry layers. Fold pastry to get the same width as the duck breasts.
Roll out tight in plastic film to get the shape of a sausage. Twist the film on each side. Chill at least one day (2 or 3 days are better).
Step 4: Slide the duck breast roll into thick tournedos. Heat 2 tbsp grapseed oil in a pan. Sear the tounedos on all sides. Season wth salt and peper. Reserve 30 minutes at room temperature. Meantime, preheat oven to 350°F (180°C).
Step 5 : Wash and peel the vegetables. Cook carrots and potatoes separately in boiling salted water for about 8 minutes. Drain and transfer into bowls.
Wash mushrooms under clear water (never soak it). Cut it in quarters. Sauté with butter, salt and pepper.
Melt butter in a pan. Stir brown sugar, salt and pepper into butter, until sugar and salt are dissolved. Sauté carrots and potatoes into the brown sugar sauce. Cook and stir until vegetables are glazed with sauce, about 5 more minutes.
Step 6 : Put the duck breast tournedos into a dish. Bake for 5 minutes in oven (350°F/180°C). The meat must be pink in the middle, truly tender and juicy.
Meantime put the rest of clarified butter in a pan, and sauté the parsley until crispy.
Plating step : On each plate, place a tournedos, top it with crispy parsley. Display vegetables around. Add the meat sauce at the end. Serve immediately.
This recipe is experienced in Cooking with Corinne in Perigord tour,
by Lifestyle Vacations France.
