Family Best Time >> Food

Escalopes of duck breast roasted in Porto and all-flower honey, raw spinach, Tahitian vanilla salt


Ingredients:4 people
  • Port sauce
    20 cl
  • Duck breast
    2 large
  • Spinach leaves
    800 g
  • Fresh butter
    90 g
  • Tahiti Vanilla Salt
    QS
  • Ground black pepper
    QS
  • Fine Noirmoutiers salt
    QS
  • Bunch chervil
    1/2
  • Port
    4 cl
  • Balsamic vinegar
    2 cl
  • Flower honey
    1 tablespoon
  • Veal stock
    15 cl


Preparation:
  • Preparation time:25 minutes
  • Cooking time:10


Prepare the Port sauce:Reduce the Port with the honey and vinegar by 3/4, then add the veal stock, reduce again until the consistency is good. Book.

Stalk, wash the spinach in several waters, drain and sweat raw in 50 g of butter, salt and pepper. drain and keep warm.

Season the duck breasts, sear them skin side down, cook rosé, set aside.

Scallop the duck in regular slices.

Arrange spinach in the center of each hot plate, arrange the drained duck escalopes on top.

Assemble the sauce by incorporating the butter in pieces, season.

Coat the meats, add a little vanilla salt on the duck breast. Cherfeuille.

A creation of Chef Hubert