Roasted duck breast & fig chutney, spicy honey
A creation of David Grémillet
David Grémillet has participated in the M6 series "Top Chef" season 8. It's a challenger who has reach the laureate's "Meilleur apprenti de France" in 2010, special mention for Paul Bocuse's foundation in 2011, laureate of Bernard Loiseau Prize in 2016. Now he works with Patrick Rougereau, a famous food photographer.
Roasted duck breast, spicy honey, fig chutney
2 Fat duck breast
2 Honey (tablespoon)
8 Little purple figs
10 g Blanched almond
1 pinch Ginger powder
1 pinch Cinnamon powder
1/4 Lime zest
4 Rosemary (sprig)
150 ml Duck juice
50 g Purple fig puree
Fig & rosemary chutney
2 g Gelatin sheet
20 g Vinaiger
15 g Caster sugar
200 g Purple fig high fruit compote
Sq Edible flowers (vene cress, astina cress)
1 Purple fig
Sq Cuttlefish ink chips
Purple fig high fruit compote
Andros Chef frozen purple fig high fruit compote is slightly sweetened and has a high fruit content (80% fig) which allows uses in various dishes and desserts. A compote delicately blanched to keep fig’s texture with its pulp. An exclusive product in the case of a sweet fruit such as fig, far less sweet than over fig preparations, which surely will inspire Chefs with fresh ideas of food pairing. Our figs are processed in our plant in South Spain at full maturity which offers a sweet and smooth taste. Packed in 1kg flexible bag.Discover our products range High fruit compote
Pre-heat the oven at 180°C. In a hot pan, fry the duck breasts during 2 minutes (on the skin side), turn them and bake during 10 minutes (until 57°C is obtained through the breast). In an over pan, heat the honey, add figs, blanched almonds, spices, lime zests and rosemary. Bake during 10 minutes. Keep aside the duck breasts with the figs and almonds. Filter the spicy honey, keep aside the half for cooking the chutney. Add to the over half the duck brown stock and the purple fig puree Andros Chef. Bring to a boil and mix to make a sauce.
Fig & rosemary chutney
Soften the gelatin in water. Chop the shallots and onions, pour vinaiger, caster sugar and the spicy honey left. Reduce over low heat until dry. Add the purple fig high fruit compote Andros Chef, heat 10 minutes until a thick texture is obtained. Add the gelatin drained. Let chill.
Melt the butter with sugar then whip with the purple fig puree Andros Chef and flour. Leave to cool in the fridge during 2 hours, spread finely on a baking paper. Bake at 180°C during 10 minutes, leave to cool and with a round cookie cutter do little circles.
Cut in half the duck breasts, arrange on a plate, serve with chutney quenelles with a fig biscuit above and cuttlefish ink chips. Sprinkle some raw and cooked fig chunks and decorate
with cress leaves and edible flowers.