LAQUÉ DUCK BREAST MINI BURGERS WITH DU MINOT DES GLACES Et foie gras poêlé et sa confiture d’oignon aux bleuets et échalotes frites.
- 6 MINI BURGER BUNS PLAIN OR SESAME
- 1 DUCK BREAST
- 3 SLICES OF FOIE GRAS 1.5CM THICK
- 100ML ONION AND BLUEBERRY JAM
- 2 SLICED SHALLOTS AS THIN AS POSSIBLE
- 2 TABLESPOONS OF BUTTER
- 1 CUP AND 2 TABLESPOONS OF OIL
- 1 TABLESPOON OF CORNSTARCH
- 100ML DU MINOT DES GLACES
- SALT AND PEPPER
Generously season the duck and slices of foie gras with salt and pepper.
In a skillet over high heat put 1 tablespoon butter and 1 tablespoon oil, and put the duck meat side and sear for a good 5 minutes. Turn the duck on the fat side and put it in the oven for 8 minutes at 375 ° F. Remove the duck from the oven and pour the Du Minot Des Glaces. Using a spoon, stir constantly and coat the duck until the cider gets syrupy and the duck perfectly glazed. Put to rest on the corner of the stove.
Put the shallots finely sliced in a small bowl, add the cornstarch and mix well to coat all the slices. Pour the cup of oil in a pan. When the oil is hot, place the shallots and let it fry until crispy. Set aside.
Heat a skillet (preferably cast iron), lightly dust with flour 3 slices of foie gras, and when the pan is hot, put the foie gras. Fry the foie gras for 2 minutes and turn to cook for 2 more minutes. Then set aside with the breast, preferably on a rack.
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