Duck breast, potato soufflé, pea mousse and red cabbage and red wine reduction
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ingredients
10 pcs duck breast 1 kg potatoes 4 pcs egg 1/2 kg red cabbage 1/2 liter red wine 200 g peas 1 pk lime 200 g butter 2 pk shallots sugar oil bay leaf, allspice, nutmeg salt, pepper
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Roasted duck breast, potato soufflé, red cabbage and red wine reduction plus pea mousse. Delicious!
1.
Wash the duck breast and pat dry. Trim the skin gently to make a lattice. Season with salt on each side and place in a heated pan with oil, skin side down.
2.
Roast for about 5min each side. When roasted, place the duck breasts on a baking tray and roast in the oven at 170 degrees for 20-25 minutes.
3.
Potato soufflé: boil the potatoes until soft in salted water. Strain (DO NOT MIX!!!) Add eggs and season with salt, pepper and nutmeg.
4.
Place the mixture in a pastry bag and pipe into muffin tins (muffin tins) that you have previously greased with fat/butter. When you have filled the moulds, put a slice of butter on top and bake at 175 degrees for about 15 minutes.
5.
Peanut mousse: simmer the peas in whipped cream add salt, pepper, sugar. Ideally the peas should not float in the whipped cream. Then blend the peas and strain through a sieve.. Add the lime juice with a little butter whisk. You can put the mixture in a whipped cream bottle then it will be creamier.
6.
Fry finely chopped shallots in fat add sugar, which we caramelize a little, red cabbage season with salt, pepper, sugar, add bay leaf and allspice. Pour in the red wine and cook everything together. Then when we have all the flavours cooked, we drain everything and use only the drained juice. Which we reduce and whisk in the butter.
7.
Obviously it’s a shame to throw the cabbage away… So you can use it GOOD TASTE ️♥️
