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Recipes

Ducks Breast “Exotic Surprise”

Jürg Wernli, the chef at BHMS in Lucerne, shared with us a ducks breast “exotic surprise” recipe. It was made at the first Salon du Chocolat in Zurich in 2012.

BHMS in Lucerne - students preparing a dish - credits BHMS

BHMS in Lucerne – students preparing a dish – credits BHMS

 

Ingredients:

(for  8 guests)

400     Gr                    mango

120     Ml                    brandy

1.5       Kg                   duck breast

Salt, Cayenne Pepper

4          Pc                   shallots

2          TS                   starch Flower

4          Dl                    dark, strong Red wine

4          Dl                    brown stock/demi glace

2          TS                  red and green chillies

60        Gr                  extra dark chocolate with min. 78% cocoa

 

 

Mise en place:

 

  1. Wash mango and chillies.
  2. Cut mango into cubes and 8 fans (for decoration).
  3. Slice and deseed the chillies.
  4. Peel and chop the shallots.
  5. Break the chocolate in pieces.

 

 

Preparation:

 

  1. Marinate the mango cubes with brandy.
  2. Trellis the fat side of the duck breasts, season them with salt and cayenne pepper.
  3. Preheat the oven, with a tray, at 80°C.
  4. Seal the duck breasts, without fat, first on the skin side for 3-4 minutes and afterwards on the meat side for 1-2 minutes, discard the fat.
  5. With meat side down, cook the breasts carefully for about 50 minutes in the preheated oven at 80°C.
  6. For the sauce, sweat the shallots in butter, in the same pan you sealed the breasts in, deglaze with red wine, and reduce.
  7. Strain into demi glace and let it simmer for about 10 minutes.
  8. Add the mango cubes and the chillies, reduce the heat, add the chocolate and let it melt in, season with salt and pepper.
  9. Slice the ducks breast, arrange on pre warmed plates on a mirror of sauce, decorate with mango fans.
  10. As an accompaniment serve with fennel à la crème, wild rice, potato croquettes, risotto or pasta.

 

Recipe by MySwitzerland.com, translated and adjusted by Jürg Wernli

 

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