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Duck Fillet with Mirabelle Peppers & Muscat des Chasseurs de Lune
25 min
Moderate
Medium
If there is an agreement that one does not expect, it is the marriage of duck and Muscat. And yet! The peppers and mirabelle plums, lightly candied in the oven, that accompany this dish bring a sweet and fruity touch to the palate. The Chef has chosen to serve this dish with a tangy sauce to balance the whole.
Food and wine pairing :Muscat des Chasseurs de Lune!
Our Muscat is a wine from a selection of terroirs, located at the entrance of the Westhalten valley. Its beautiful light golden color leads us to discover a powerful and fine nose, with aromas of fresh grapes and orange blossom. With a beautiful roundness, the attack, the mouth is fruity and crunchy. Its length is astonishing and its finesse characteristic of the great Alsatian Muscats.
Enjoy your meal!
Ingredients
Preparation:
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Cutting the duck fillets
Trim the duck fillets or ask your butcher to do it. Cut the skin of the duck into squares of about 1cm x 1cm. Be careful not to cut the skin too deeply, the flesh should not show.
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Frying the duck
Heat a non-stick frying pan over low heat, then place the duck fillets skin side down. Season the meat with salt and pepper. Add one of the two sprigs of rosemary and the head of garlic cut in half to the pan. Let the duck fillets cook on the skin side over very low heat. Remember to baste them regularly with the fat that will melt little by little. Once the skin is well colored and very crispy, remove. Heat the frying pan on very high heat (NB: remove a little duck fat to avoid splashing). Then snack the duck meat for about 20 seconds. Set aside at room temperature.
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Cook the peppers and mirabelles
Preheat oven to 210°. Place the peppers and the halved and stoned mirabelle plums on a baking sheet. Cover with olive oil and a little salt. Place the peppers in the oven until the skin begins to burn slightly and place the mirabelles in the oven for 5 minutes. Remove skin from all peppers. Mix half of the yellow peppers with half of the mirabelles. Set aside.
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Making the sauce
In a saucepan, make a caramel with the sugar. Deglaze with the Melfor, then add 2 spoonfuls of the yellow pepper/mirabelle puree. Also add fresh rosemary leaves. This sauce should be very acidic, so adjust the amount of Melfor if necessary.
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Finishing touches before dressing
Put the duck fillets in a hot oven (210°) for 1 minute, take them out and cut them in half lengthwise. - If you have a blowtorch, lightly burn the remaining peppers, as well as the mirabelles. If not, you can put them on the grill of your oven for a few seconds, or even on the barbecue.
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Dressing the dish
Place the pepper/mirabelle purée on the bottom of a plate. Arrange the duck fillet on top, then cover with pieces of mirabelle plum and peppers. Drizzle the sauce around the duck.
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THE CHEF'S TIP
You can replace the sugar (from the caramel) with acacia honey for a more fragrant taste.
We were just talking about that!
Avis clients
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