Pan seared duck breast with parmesan mousse, crispy lardons

NITIN PAWAR

NITIN PAWAR

18th May 2011

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