Duck, honey mustard sauce, potato terrine, carrot puree and long stem broccoli

Pan-Seared Duck Breast with Carrot Puree, Long Stem Broccoli, Thousand-Layer Potatoes, and Honey Mustard Sauce

Ingredients

For the Duck Breast and Honey Mustard Sauce:

• 2 duck breasts, skin scored
• Salt and pepper to taste
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 50 ml chicken stock

For the Carrot Puree:

• 300g carrots, peeled and sliced
• 200 ml vegetable stock or water (to boil carrots)
• 30 ml heavy cream
• 1 small pinch of nutmeg (optional)
• Salt and pepper to taste

For the Thousand-Layer Potatoes:

• 500g red potatoes, peeled and thinly sliced
• 100 ml melted goose fat (or duck fat)
• Salt to taste
• Small baking pan (approximately 15cm x 15cm)

For the Long Stem Broccoli:

• 200g long-stem broccoli
• Olive oil for drizzling
• Salt and pepper to taste

Preparation Steps

1. Prepare the Thousand-Layer Potatoes (the day before):

   • Preheat oven to 135°C (275°F).
   • Layer the sliced potatoes in a baking pan, brushing each layer with goose fat and lightly salting.
   • Cover with foil and bake for 2.5 hours until tender.
   • Once out of the oven, place another pan on top and weigh it down to press the potatoes.
   • Refrigerate overnight to set. On the day of serving, cut into 2 large rectangular pieces for each plate.

2. Prepare the Carrot Puree:

   • Boil carrots in stock or water until tender (about 15 minutes).
   • Drain and transfer carrots to a blender, adding cream and seasoning with salt, pepper, and a pinch of nutmeg.
   • Blend until smooth, adjusting seasoning if necessary. Set aside and reheat gently before serving.

3. Sear the Duck Breast:

   • Pat the duck breasts dry, score the skin, and season with salt and pepper.
   • Heat a pan over medium heat. Place duck breasts skin-side down, allowing the fat to render and skin to crisp (about 6-8 minutes).
   • Flip and cook for an additional 3-4 minutes, or until desired doneness.
   • Rest duck for 5 minutes before slicing.

4. Make the Honey Mustard Sauce:

   • Remove any excess fat from the duck pan, leaving about 1 tbsp.
   • Add Dijon mustard, honey, and chicken stock, simmering gently until thickened. Adjust seasoning to taste.

5. Cook the Long Stem Broccoli:

   • Blanch broccoli in boiling water for 2-3 minutes until tender-crisp. Drain and drizzle lightly with olive oil, seasoning with salt and pepper.

6. Finish the Thousand-Layer Potatoes:

   • Cut the chilled potato block into serving-sized rectangles.
   • Pan-fry in a little goose fat over medium-high heat until golden and crispy on each side.

Plating

1.  Place a portion of carrot puree on each plate, spreading gently.
2.  Arrange sliced duck breast atop the puree.
3.  Add the crispy thousand-layer potato piece alongside the duck.
4.  Place the broccoli next to the other elements.
5.  Drizzle honey mustard sauce over the duck and serve immediately.