Rima

Ingredients

• 180g duck breast
• 5g fresh thyme
• 40g butter
• 1pc garlic clove
• 15g onion
• 130ml orange juice
• 50g pear, mashed
• 100g potato, mashed
• Pinch of nutmeg
• 20g parmesan cheese
• 100g beetroo, thinly sliced
• 50ml beetroot juice
• 100ml balsamic vinegar
• 5g sugar
• Salt and pepper to taste
• 1 pc cherry tomato

Method

For the sous vide 

1. Sear the duck skin-side first until it is golden brown.
2. Put in a vacuum pack together with fresh thyme, butter, garlic and onion.
3. Steam in the oven for 63°C for 40 minutes.

For the balsamic and beetroot reduction 

1. Mix together, 100ml of balsamic vinegar, 50ml of beetroot juice, 5g of sugar, 30ml of orange juice, plus salt and pepper to taste.
2. Reduce until ¼ quantity.

For the duck 

1. Remove the duck from the vacuum pack. In a pan, sear the duck on both sides for 30 seconds and deglaze with the remaining orange. Take the duck out to rest at least for 2 minutes before cutting.

For the pear mashed potato 

1. Put 25g of butter in a pan and fry the thyme. Add the mashed pear and remove the thyme.
2. Add the mashed potato. Season with nutmeg, salt and pepper. Mix well. Add the parmesan cheese.

For the beetroot chips 

1. Cut the beetroot into thin slices. Blanch and immediately place in an ice water bath.
2. Dry with paper towels and deep fry.

For the roasted cherry tomato 

1. Mix together, 150ml of balsamic vinegar Put cherry tomato, chopped garlic, fresh thyme, salt and pepper in a pan. Place in the oven to slow roast at 140°C for 10 minutes 120°C for 10 minutes.

To finish

1. Put dashes of the balsamic and beetroot reduction on a plate.
2. Add the pear mashed potato.
3. Arrange the slices of duck breast.
4. Garnish with orange segments, roasted cherry tomatoes and fresh thyme.
5. Decorate pear mashed potato with one beetroot chip, and serve the remaining garnishing on the side.

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