Oven-Roasted Duck Breast with Confit Duck Leg Croquettes, Carrot Puree and Veal Jus, followed by Classic Creme Caramel by @cedriklorenzen

N/A

2 servings

🍗

2

Duck legs

2

Sous vide bags

🧂

20 g

Sea salt

🌿

6 sprigs

Thyme

⚫

2

Peppercorns

🍗

Jus from confit duck leg

🍖

Duck fat

🍇

Balsamic vinegar

🥚

Egg

🌾

Flour

🥖

Breadcrumbs

🫗

Vegetable oil

🧅

2

Shallots

🍗

6

Chicken wings

🧄

2 cloves + 1

Garlic clove

🥕

1 + 250 g

Carrot

🍲

1 kg

Veal stock

🍷

250 g

Port

🍬

Mascavado sugar

🧃

250 g

Carrot juice

🍲

140 ml

Chicken stock

🧪

0.5 tsp

Xanthan gum

🌿

10 g

Chives

🌿

10 g

Parsley

🍗

1

Duck breast

🧈

45 g

Butter

🥕

Baby carrots

🍯

Honey

🥛

Milk

🍬

Sugar

  1. Season
    • Duck legs
    • Sea salt
    • Thyme

    Season the 2 duck legs with the sea salt, thyme sprigs and peppercorns, seal in the sous vide bags, and confit.

  2. Reduce
    • Shallots
    • Chicken wings
    • Garlic clove

    Prepare the veal jus with the shallots, chicken wings, garlic, carrot and thyme, then reduce with the veal stock and port, seasoning with mascavado sugar.

  3. Purée
    • Carrots
    • Chicken stock
    • Sea salt

    Prepare the carrot puree from the carrots, carrot juice, chicken stock and xanthan gum, seasoning with sea salt.

  4. Step
    • Chives
    • Vegetable oil

    Prepare the herb oil from the chives and parsley.

  5. Step
    • Duck legs
    • Eggs
    • Milk

    Prepare the dessert, including the confit duck leg, the day before.

  6. Deep-fry
    • Jus from confit duck leg
    • Duck fat
    • Balsamic vinegar

    Make the duck croquettes using the jus from the confit duck leg, duck fat and balsamic vinegar, season with sea salt, then coat in egg, flour and breadcrumbs and deep-fry in vegetable oil.

  7. Step
    • Duck breast
    • Thyme
    • Butter

    Oven-roast the duck breast with the thyme, butter, garlic clove and sea salt.

  8. Plate
    • Duck breast
    • Carrot
    • Vegetable oil

    Plate the first course with the duck breast, carrot puree, duck croquettes, sweet baby carrots in parsley butter and honey, herb oil and veal jus.

  9. Plate
    • Eggs
    • Milk
    • Sugar

    Plate the second course with the classic creme caramel.

Oven-Roasted Duck Breast with Confit Duck Leg Croquettes, Carrot Puree and Veal Jus, followed by Classic Creme Caramel by @cedriklorenzen

N/A

2 servings

🍗

2

Duck legs

2

Sous vide bags

🧂

20 g

Sea salt

🌿

6 sprigs

Thyme

⚫

2

Peppercorns

🍗

Jus from confit duck leg

🍖

Duck fat

🍇

Balsamic vinegar

🥚

Egg

🌾

Flour

🥖

Breadcrumbs

🫗

Vegetable oil

🧅

2

Shallots

🍗

6

Chicken wings

🧄

2 cloves + 1

Garlic clove

🥕

1 + 250 g

Carrot

🍲

1 kg

Veal stock

🍷

250 g

Port

🍬

Mascavado sugar

🧃

250 g

Carrot juice

🍲

140 ml

Chicken stock

🧪

0.5 tsp

Xanthan gum

🌿

10 g

Chives

🌿

10 g

Parsley

🍗

1

Duck breast

🧈

45 g

Butter

🥕

Baby carrots

🍯

Honey

🥛

Milk

🍬

Sugar

Preparation Steps

  1. Step 1/9

    Season the 2 duck legs with the sea salt, thyme sprigs and peppercorns, seal in the sous vide bags, and confit.

    🍗Duck legs
    🧂Sea salt
    🌿Thyme
    ⚫Peppercorns
    Sous vide bags

  2. Step 2/9

    Prepare the veal jus with the shallots, chicken wings, garlic, carrot and thyme, then reduce with the veal stock and port, seasoning with mascavado sugar.

    🧅Shallots
    🍗Chicken wings
    🧄Garlic clove
    🥕Carrot
    🌿Thyme
    🍲Veal stock
    🍷Port
    🍬Mascavado sugar
    🍲Saucepan
    🔪Chef's knife
    🪵Cutting board
    🧺Fine mesh sieve

  3. Step 3/9

    Prepare the carrot puree from the carrots, carrot juice, chicken stock and xanthan gum, seasoning with sea salt.

    🥕Carrots
    🧃Carrot juice
    🍲Chicken stock
    🧪Xanthan gum
    🧂Sea salt
    🍲Saucepan

  4. Step 4/9

    Prepare the herb oil from the chives and parsley.

    🌿Chives
    🌿Parsley
    🥤Blender

  5. Step 5/9

    Prepare the dessert, including the confit duck leg, the day before.

    🍗Duck legs
    🥚Eggs
    🥛Milk
    🍬Sugar
    🍳Ramekins

  6. Step 6/9

    Make the duck croquettes using the jus from the confit duck leg, duck fat and balsamic vinegar, season with sea salt, then coat in egg, flour and breadcrumbs and deep-fry in vegetable oil.

    🍗Jus from confit duck leg
    🍖Duck fat
    🍇Balsamic vinegar
    🧂Sea salt
    🥚Egg
    🌾Flour
    🥖Breadcrumbs
    🫗Vegetable oil
    🥣Mixing bowl

  7. Step 7/9

    Oven-roast the duck breast with the thyme, butter, garlic clove and sea salt.

    🍗Duck breast
    🌿Thyme
    🧈Butter
    🧄Garlic clove
    🧂Sea salt
    🍳Frying pan
    🍳Baking tray

  8. Step 8/9

    Plate the first course with the duck breast, carrot puree, duck croquettes, sweet baby carrots in parsley butter and honey, herb oil and veal jus.

    🍗Duck breast
    🥕Carrot
    🥕Baby carrots
    🌿Parsley
    🧈Butter
    🍯Honey

  9. Step 9/9

    Plate the second course with the classic creme caramel.

    🥚Eggs
    🥛Milk
    🍬Sugar
    🍳Ramekins

Composition

Ingredients

Types

Meat, Equipment, Spices, Herbs, Sauce, Fat, Condiment, Eggs, Grains, Vegetables, Stock, Alcohol, Sweetener, Additive, Dairy

Ingredients

Duck legs, Sous vide bags, Sea salt, Thyme, Peppercorns, Jus from confit duck leg, Duck fat, Balsamic vinegar, Egg, Flour, Breadcrumbs, Vegetable oil, Shallots, Chicken wings, Garlic clove, Carrot, Veal stock, Port, Mascavado sugar, Carrot juice, Chicken stock, Xanthan gum, Chives, Parsley, Duck breast, Butter, Baby carrots, Honey, Milk, Sugar

Notes

Duck legs (for the confit), Sea salt (for the confit duck leg, to season the croquette mix, to season the carrot puree, to season the duck breast), Thyme (for the confit duck leg), Jus from confit duck leg (for the croquettes), Duck fat (for the croquettes), Balsamic vinegar (for the croquettes), Egg (for breading the croquettes, for the creme caramel base, amount not given), Flour (for breading the croquettes), Breadcrumbs (for breading the croquettes), Vegetable oil (for deep-frying the croquettes), Shallots (peeled and sliced thinly, for the veal jus), Chicken wings (for the veal jus), Garlic clove (sliced thinly, for the veal jus, for the duck breast), Carrot (peeled and sliced thinly, for the veal jus, peeled and diced, for the puree), Mascavado sugar (to season the veal jus), Chives (for the herb oil), Parsley (for the herb oil, for the baby carrots, amount not given), Butter (for the duck breast, for the baby carrots, amount not given), Honey (for the baby carrots, amount not given), Milk (for the creme caramel base, amount not given)

Allergens

Sulphites, Eggs, Gluten, Milk

Dietetics

Dietary regimen

High-Protein

Calories

780 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 42g, Fat: 48g, Fiber: 4g, Sugars: 24g

Nutritional Information

Minerals

Sodium: 980mg, Iron: 3.2mg, Potassium: 650mg, Calcium: 120mg

Vitamins

Vitamin A: 900µg, Vitamin B12: 1.8µg, Vitamin C: 6mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Expert (4/4)

Steps

9 steps

Equipments

Utensils

Mixing bowl, Blender, Frying pan, Saucepan, Chef's knife, Cutting board, Baking tray, Ramekins, Fine mesh sieve

Appliances

Sous vide machine, Oven, Deep fryer, Blender

Type

Type

Type Of Dish

Dessert, Main Course

Occasions

Date Night, Dinner Party, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Crunchy, Silky

Flavors

Savory, Rich, Sweet, Herby, Caramelized

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

confit duck leg and components : up to 3 days (store covered in the fridge,croquette mix and jus can be prepped a day ahead), creme caramel : up to 2 days (made the day before,keep refrigerated and covered until serving), veal jus and carrot puree : 2-3 days (store in an airtight container in the fridge,reheat gently before plating)