Marinated Duck breast

Instructions

Marinated duck 1

1. Press garlic
2. Finely chop rosemary
3. Combine in a bowl with spices and liquid ingredients
4. Allow meat to marinade in room temperature until ready to cook; 30-40min.Madeira flavored red onion 1:
5. Slice red onions in thin rings.
6. Separate onion “disks” into individual rings for faster cooking time.
7. Put all ingredients except chili in a pot on medium-high
8. heat; let simmer for 25 minutes.Buttered hazelnuts 1:
9. If you were unable to find peeled hazelnuts, set the nuts in hot water and then scrap the peels off.
10. Finley chop the shallot.Edamame puré:
11. Blend all ingredients together until completely smooth, set in fridge to chill.Madeira flavored red onion 2:
12. For the last 3-4 minutes of simmering add thinly sliced red chili.
13. Strain away liquid.

Marinated duck 2

1. Pat the duck breasts dry with a paper towel
2. In a pre- heated pan, sear on medium-high heat with fat side down first for about 5 minutes.
3. You can start plating the puré and the marmalade while the duck is cooking.
4. Flip meat and sear for about 30 seconds, this will leave the duck perfectly raw on the inside, and seared on the outside.
5. Remove from pan; allow to rest for 1 minute, while resting finish buttered hazelnuts.

Buttered hazelnuts 2

1. Melt butter
2. Add shallot and hazelnuts to the butter

Plating

1. Put a dollop of Edamame puré on the plate and drag it out with a
2. Place a twine of red onion beside the puré by twisting it with a
3. Slice the duck in half-inch slices and place on the Edamame puré.
4. Sprinkle the duck with freshly ground salt & pepper.
5. Scatter the hazelnuts over the duck and serve instantly before the butter gets cold!
6. Finish with a sprig of delicious chervil!