Duck breast with nasu and jalapeño

Name: Duck breast with nasu and jalapeño
Ingredients: Duck breast; Olive oil; Thyme; Salt; Baby carrots; Orange; Vadouvan; Salt; Butter; Mini red beets; Coarse sea salt; Beet juice; balsamic; Nasu; Olive oil; Salt; Jalapeno; Nasu; Smoked garlic; 50 g Egg yolk; 5 g Tarragon vinegar; 1 Cold water; 125 g Salted melted butter; 0.5 units.items Lime juice; 2 Tapenade; 60 g Egg white; 40 g finely grated cheese; 30 g Melted butter; 20 g Flour; 20 g Cornmeal

Duck breast with nasu and jalapeño, with a mousseline of bell pepper and jalapeño and a jus of black onion and red beet.

Slow-cooked duck breast with pickled red beet, paprika and jalapeño mousseline, sous-vide cooked nasu (Japanese eggplant), and a jus of red beet and black onions.

Ingredients

Duck breast

Olive oil

Thyme

Salt

Baby carrots

Orange

Vadouvan

Salt

Butter

Mini red beets

Coarse sea salt

Beet juice

balsamic

Nasu

Olive oil

Salt

Jalapeno

Nasu

Smoked garlic

50gEgg yolk

5gTarragon vinegar

1Cold water

125gSalted melted butter

0.5units.itemsLime juice

2Tapenade

60gEgg white

40gfinely grated cheese

30gMelted butter

20gFlour

20gCornmeal

Thyme

Smoked garlic

Salt

Preparation

Place the duck breast with thyme, olive oil, and salt to taste in a vacuum cooking bag.
Cook the duck breast sous-vide for 30 minutes at 59°C. Tip: use a sous-vide stick (62008810).
Slowly render the duck breast on the fat side and then sear well on the other side.

Wash the baby carrots and clean thoroughly.
Briefly toast the vadouvan.
Wash the orange and cut into slices.
Place the baby carrots in a vacuum cooking bag and add the vadouvan, butter, orange, and salt to taste.
Cook the baby carrots at 85°C for about 30 minutes.

Clean the beets and pat dry.
Put a layer of salt in a container and bury the beets under the salt.
Let the beets cure in the salt in the refrigerator for at least one night.
Place the beets with the salt in the oven at 180°C for 20 minutes, let cool, and rinse clean.
After baking, store the beets in beet juice and balsamic to taste, or vacuum seal the beets with the juice and balsamic.

Peel the eggplant with a peeler and place it with olive oil and salt in a vacuum cooking bag.
Cook the eggplant sous-vide at 85°C for about 15 minutes.
Grill or sear the eggplant after the sous-vide preparation.

Grill the nasu and jalapeño until they are deeply charred and let cool.
Peel the blackened skin from the nasu and jalapeño and remove the seeds from the jalapeño. Prefer it a bit spicier? Leave the seeds in.
Place the nasu and jalapeño in a measuring jug and blend with salt and olive oil to taste.

Mix the egg yolk with the vinegar and water.
Whisk the mixture and make sure it thickens without the egg yolk setting.
Add the tapenade (from step 5) and gradually the melted butter.
Mix gently until smooth and, if desired, blend completely smooth with an immersion blender.