Duck breast with cauliflower-nougat puree, thyme jus and cinnamon foam

Total time approx. 1 hour

ingredients

4 duck breasts, approx. 200 g each

Salt

For the sauce:

1 leg of duck, parsley and fat cuts of duck breast

12 shallot

2 carrot

Olive oil

1 bunch of thyme

salt, (Fleur de Sel)

Pepper, black from the mill

600 ml poultry broth

For the puree:

1 cauliflower

1 tablespoon butter

100 g butter

2 tablespoons nougat, (almond nougat)

Vinegar, (vanilla vinegar)

salt, (Fleur de Sel)

Pepper, black from the mill

Nutmeg

Cinnamon - foam:

125 ml cream

200 ml poultry stock

2 sticks of cinnamon

1 pinch cinnamon powder

salt, (Fleur de Sel)

Pepper, black from the mill

Powdered sugar

100 g butter

1 teaspoon soya - lecithin

preparation

Duck breast:

Cut off the protruding fat layer of the duck breast, remove possible remains of quills and parry the breast. (Save parures and fat for the thyme jus.) If the small inner fillet is still there, remove it and use it for an amuse or similar. Scribe the fat layer diagonally, but do not cut into the meat. This works well with a razor blade. (These preparations can be made the day before)

Preheat the oven to 100 degrees. Season the duck breasts with salt on both sides.

Put the duck breasts in two large, cold stainless steel pans and heat them up. This way the fat melts and the breasts are fried in their own fat. Please leave plenty of space, otherwise they will not fry but cook!

When the fat has run out and the skin is nicely browned, turn it over and roast it on the meat side. Then put it on a grid, skin side up and into the

Push the oven.

Bake the first 25 minutes at 100 degrees, then turn the oven down to 80 degrees and leave it in the oven for another 25 minutes. Remove and wrap in aluminum foil immediately. Let it rest for a few minutes. Then they can be cut open.

Thyme jus:

Release the duck leg, use the meat for other purposes. Divide the bone at the joint.

Finely dice the shallots and carrots. Chop the cut off pieces of fat and parings of the duck breasts. Heat some olive oil in a saucepan and roast the bones, pieces of fat and parures. Then add the diced shallots and carrots and roast as well.

Deglaze with the chicken stock and add the thyme. Let everything reduce at very low heat for about one hour. Then strain the sauce and season with salt and pepper.

The thyme jus can be prepared completely one day before.

Cauliflower nougat puree:

Wash the cauliflower, remove the stems and cut into florets. Heat some butter and fry the florets. Pour salt water over the cauliflower and cook it until very soft. This takes about 30 minutes. Pour off the water, the cauliflower must be dry and then puree it with a magic wand. Add the butter and the nougat. Season to taste with vanilla vinegar, fleur de sel, pepper and nutmeg.

The puree can be cooked half a day before and then warmed up.

You should prepare the vanilla vinegar at least 14 days before. To do this, slit a good vanilla pod lengthwise and place it in a small bottle with mild white wine vinegar or white balsamic vinegar.

Cinnamon foam:

Bring the cream and poultry stock with the cinnamon sticks to the boil and simmer for 10 minutes, season with the spices and powdered sugar and let it cool down. So far the cinnamon foam can be prepared half a day before.

Then bring it to the boil again and take out the cinnamon sticks. Foam the butter and the soy lecithin with the magic wand.

The cinnamon foam should be frothed fresh for each portion. While doing so, hold the hand blender just below the edge of the liquid. Remove the foam from above.

Arrange:

Place the puree decoratively in the middle of the plate, cut the duck breast into slices and place three pieces per portion on the puree. Pour the foam partly over the duck breast slices and pour the jus around everything in a thin stream.