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
(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:
- Wash mango and chillies.
- Cut mango into cubes and 8 fans (for decoration).
- Slice and deseed the chillies.
- Peel and chop the shallots.
- Break the chocolate in pieces.
- Marinate the mango cubes with brandy.
- Trellis the fat side of the duck breasts, season them with salt and cayenne pepper.
- Preheat the oven, with a tray, at 80°C.
- 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.
- With meat side down, cook the breasts carefully for about 50 minutes in the preheated oven at 80°C.
- For the sauce, sweat the shallots in butter, in the same pan you sealed the breasts in, deglaze with red wine, and reduce.
- Strain into demi glace and let it simmer for about 10 minutes.
- Add the mango cubes and the chillies, reduce the heat, add the chocolate and let it melt in, season with salt and pepper.
- Slice the ducks breast, arrange on pre warmed plates on a mirror of sauce, decorate with mango fans.
- 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
Tagged BHMS, chocolat, duck, mango, Recipe