Breast of Duck, Fine Herbes Crepe, Leek Fondue, Buerre Rouge and Roasted Fig

Duck Breast, Fine Herbes Crepe, Leek Fondue, Buerre Rouge and Roasted Fig

 

7 oz duck breast portion, trimmed

2 oz crepe

2 oz leek fondue

1 ea roasted fig

1 oz buerre rouge

.125 oz frisee

Salt and pepper

 

Crepe

1 cup flour

1 egg, whole

1 c whole milk

1 oz chop fine herbes

1 oz butter, browned

Salt and pepper

 

Leek Fondue

8 oz leek, white part only, blanched

1 shallot, shaved

2 oz goat cheese

2 oz white wine

.125 fresh thyme leaf, picked

Salt and pepper

Sweat shallot, deglaze with wine, add cream and bring to boil, add thyme, leeks, and goat cheese, adjust seasoning

 

Red Wine Sauce

16 oz red wine

2 shallots

3 sprigs thyme

Cinnamon stick, peppercorns, bay leaves

4 ounces heavy cream

2 oz butter

reduce all ingredients except cream until 2 ounces of liquid remain

add cream and reduce, strain, monte with butter before service

 

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