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Service
for 4
Preparation of Duck Breasts
For each 4 legs:
Score the skin on each duck breast and then
pack in a plastic
sous vide bag. Immerse the bags in a water
bath set to 58 Celsius for 20 minutes. When
done crisp skin then slice.
Preparing the Vegetables:
Sauté the potatoes and mushrooms and
spring onions in separate pans using duck fat
until some browning begins to occur. Be careful
not to go past this point since duck fat can
easily burn vegetables.
Preparing the Mushroom Sauce
Roast shitake mushrooms in oven till browned.
Remove from oven and add duck stock on top burner.
Reduce by half, then add creme and small quantity
of truffle oil. Blend the mixture and send through
a fine sieve. Add small amount of cold butter
and foam using a hand blender.
Assembly
Place roasted potatoes, mushrooms and onions
in center of plate. Place the sliced duck sous
vide breast on top of the vegetables. Add the
sauce around mound of duck and vegetables. Garnish
with chervil.
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