Pan seared duck breast with parmesan mousse, crispy lardons

NITIN PAWAR

NITIN PAWAR

18th May 2011
NITIN PAWAR

Pan seared duck breast with parmesan mousse, crispy lardons

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following Pan seared duck breast recipe by Nitin Pawar a try?

Ingredients

  • Duck breast
  • lardons
  • parmesan cheese
  • cream
  • egg yolk
  • cauliflower
  • seasoning
  • jus
  • plum

Method

Duck breast:
1. Pan sear the duck beast with rock salt and fresh black pepper (prefer cooking MR)
Parmesan mousse:
1. Boil the cream, add parmesan cheese, seasoning. Add 1 egg yolk in the mixture, mix it properly and cook. Set it in a remiken, oven cook it for 20-25 mins.
2. Cool it and set it on the side.
3. Saute the lardons to make it crispy. Similarly cut the cauliflower into florets and make them crispy.
PLUM Sauce:
1. Chop the plum, add it in the jus, cook it till it melts and gets the flavour of plum

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.