Poitrine de canard sauvage sauce aux fruits par le chef Clément Boivin

Wild duck breast with fruit sauce by chef Clément Boivin

Special collaboration with chef Clément Boivin, winner of the 3rd season of Chefs de bois

 

Ingredients

  • 1 wild duck or white goose breast
  • 1 lb of butter
  • 5 juniper berries
  • 1 star anise flower

 

Sauce

  • 1 cup of raspberries
  • 1 half cup of blueberries (or haskap)
  • 5 basil leaves
  • 3 shallots, sliced
  • 100 ml olive oil
  • 100 ml maple syrup
  • 50 ml sherry vinegar
  • 3 tablespoons of sugar
  • Pinch of salt

 

Preparation of the Sauce

  1. Saute the sliced ​​shallots in a tablespoon of olive oil until soft.
  2. Add the sugar and brown over medium high heat.
  3. Deglaze with vinegar, add a pinch of salt.
  4. Incorporate half of the fruit and leave to compote.
  5. Strain the sauce through a fine strainer for a silky texture.
  6. Return to the pan, add the basil, olive oil and the rest of the fruit. Bring to a simmer and reserve to accompany the duck slices.

  

Meat preparation

  1. In a large saucepan, heat the butter until it turns brown, whisking regularly to prevent it from sticking to the bottom.
  2. Add the juniper berries and star anise flower, then leave to infuse while the butter cools.
  3. Transfer the butter to a hollow loaf pan and leave to soak until it reaches a warm/hot temperature of 65 degrees Celsius.
  4. Place the duck breasts in the infused butter, season them, and let rest for 5 minutes.
  5. In a pan over high heat, sear the meat for 20 seconds on each side, then place back in the butter. Wait 3 minutes before slicing the warm meat.

 

Decorative skewers

  1. If possible, carefully clean duck feathers, cut the ends with small scissors, then insert a toothpick into each feather to create skewers.
  2. Skewer the skewers on the side of the plate for an artistic presentation.

 

Assemblage

  1. Arrange the duck slices on plates.
  2. Top with berry and maple sauce.
  3. Add a little cooking butter to enhance the flavor.
  4. Present the decorative skewers on the side of the plate.
  5. Serve hot and enjoy this unique gastronomic experience!

 

 

*Note: Feathers are used for decorative purposes only and are not intended for consumption.*

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