Duck Breast with Carrot Cream and Medlar

Ingredients

• Carrot 10 oz
• Butter 5 oz
• Thyme 4 sprigs
• Rosemary 2 sprigs
• Freshly squeezed orange juice 10 fl oz
• Demi-Glace Sauce 5 oz
• Duck Breast 2 pieces
• Garlic 4 cloves
• Medlar 4 pieces
• Candied fruits to taste
• Ramsons 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Roast the carrots at 355°F with the addition of butter, thyme, and rosemary for 30 minutes.

Step 2

Transfer the roasted carrots to a saucepan and place it over heat. Add fresh carrot juice and simmer on low heat for 5-7 minutes. Blend the carrots with some of the juice using a blender until smooth, then add 20 grams of butter, a pinch of salt, and continue blending. Reduce the remaining juice.

Step 3

In another saucepan, pour in the demi-glace and place it over low heat. After 10 minutes, remove from the heat, add 20 grams of butter, and blend with an immersion blender. Return to low heat.

Step 4

Dry the duck breast that has been soaked in a brine for 24 hours. Place it skin-side down in a dry, preheated skillet. Cook over low heat to render the fat from the skin and allow it to develop a golden color.

Step 5

Add whole cloves of garlic, a couple of sprigs of thyme and rosemary, and 50 grams of butter to the duck. Once the butter has melted, baste the breast while continuing to cook it skin-side down. Keep cooking it on low heat.

Step 6

Peel the medlar, which has been sprinkled with sugar and left for a couple of hours, and place it on any heatproof surface. Sprinkle a thin layer of caramel sugar on top and use a torch to caramelize it until it reaches a deep caramel color.

Step 7

Sauté the ramsons lightly in butter for no more than a minute.

Step 8

Slice the duck into pieces. On a plate, arrange the carrot puree in the shape of quenelles, then add the slices of duck, season them with pepper, and add the medlar, sautéed wild garlic, and drizzle with the demi-glace and reduced carrot juice.