(Prepare 1 hour before mealtime)
Ingredients (serves 4) :
400g duck
4 peaches
30cl water
30cl sugar sugar
30cl raspberry vinegar
1 large handful of burlat or bigarrwater
100g slivered almonds
3 peppercorns kampot pepper Olivier Roellinger
3 juniper berries
1 bag mesclun
Olive oil
Salt
Kampot red pepper Kampot
Recipe:
Preparing the duck breast
Take the duck breast out of the fridge 30 minutes before preparation. Lsalt on both sides.
Draw a grid with a knife on the skin and start cooking over low heat without adding fat.
Faire about 6 minutes, basting regularly.
When the skin begins to to brown, turn and score the flesh over high heat.
Inplace the duck breast a preheated oven at 180°C for 5 minutes.
Leave to cool.
Pickle preparation
In a saucepan, combine the water, vinegar and sugar, then add juniper berries and Kampot Kampot pepper. Bring to the boil.
Peel the peaches and cut into quarters and set aside in a bowl. Pour the contents over the peaches and leave to cool.
Finishing and straightening
Cut the duck breast into 3cm-thick slices. Drain peaches. Cut cherries in half.
Place a handful of mesclun on the plate, add the slices of duck breast, then a few peach and cherry quarters. Season with a drizzle of olive oil. Salt and add a grind of Olivier Kampot pepper. Roellinger.
Sprinkle with slivered almonds.
