Seared duck breast with ginger, foie gras escalope, roasted parsnips and roasted hazelnuts, parsley coulis |

Preparation time: 45 min

Preheat your Oven at 400 °F

• Prep

  Ideally, the day before, finely chopped the fresh ginger and put it in the white wine to marinate.

  Slice off the extra fat around the breast, score the remaining fat in criss-cross.

  In a sauce pan, start the beef stock, leave it to simmer.

  Toast the hazelnut for5-6 minutes in a hot oven, crush them using the bottom of a sauce pan.

  Parsnip

  Peel the parsnip, slice them in half or quarter lenghtwise depending on how big they are. Place them in a bowl, add the thyme, salt and pepper. Drizzle some olive oil, mix well and lay on a baking tray. Cook in a hot oven for about 35 minutes., careful with the coloration...

  Remove the parsley leaves from the stems.

• Duck breast and ginger sauce

  Duck breast

  Salt he breasts on the fat side using fleur de sel. Lay them in a cold pan fat side down.

  Turn on the heat on low, every 3-4 minutes turn it up a little more. Remove the excess fat from the pan when needed.

  Once colored, turn the breats flesh side down for 1 minute. Set them aside on a grill or a baking tray.

  Depending on the thickness, place them in the oven for 7 to 10 minutes. Once out of the oven, leave to rest for 5 to 7 minutes before serving.

  Sauce

  Once you obtained 1 litre of demi-glace from the beef stock, add the white wine and ginger, leave to cook on a low simmer, reduce until it becomes syrupy.

  Season to taste.

• Foie gras slices and parsley juice

  Foie gras 

  Put the frozen slices of foie gras in flour. Sear them in a hot pan on both sides for about 30 seconds.

  Before serving, place the foie gras 3-4 minutes in a hot oven.

  Parsley juice

  Mix all the parsley leaves in a blender with the butter, the olive oil, salt and pepper. Careful with the consistency, you don't want it to be too liquid (slowly add the olive oil)

   

• Plating and last touch

  In a plate, place the duck breast (sliced in two lenghtwise).

  Lay on top half a slice of foie gras, add a pinch of fleur de sel.

  On the side, place the parsnip and drizzle some of the parsley juice on and around them.

  By the meat, pour some ginger sauce.