How to use sliced duck breast? 3 recipes made-in South-West

At Maison Dubernet, we love duck...and in all its forms! In foie gras of course, in gourmet pâtébut also in delicious duck breast. Dried and smoked in a traditional way with beech wood, this duck meat, certified IGP Sud-Ouest, is sliced by hand to facilitate the preparation of your recipes. As an aperitif, starter or main course, this duck breast offers a multitude of possibilities! Here are the signature recipes Maison Dubernet to enhance your beautiful duck breast.

The Croque-Canard

For 4 people

Ingredients:

• 8 thick slices of farmhouse bread
• 90g dried or smoked duck breast Maison Dubernet
• 150g of goat log
• 4 tablespoons of double cream
• Liquid honey (optional)
• Grated cheese such as Comté or Emmental
• Pepper & Espelette pepper

Preparation:

• Preheat the oven to 200°.
• Spread the crème fraîche on 4 slices of bread and season with pepper and Espelette pepper.
• Divide the slices of duck breast among the slices of goat cheese. Finish with a drizzle of honey.
• Close the croques. Sprinkle with grated cheese and bake for about 20 minutes until nicely coloured. Serve with a fresh herb salad.

Southwestern Risotto

For 4 people

Ingredients:

• 250g Arborio risotto rice
• 180g dried or smoked duck breast Maison Dubernet
• 1 shallot 
• 5cl white wine
• 80cl chicken or vegetable stock
• Olive oil & 40g butter
• Grated Parmesan cheese 
• Salt & pepper

Preparation:

• In a frying pan, sweat the chopped shallot in a little olive oil. Add the rice and stir over medium heat until it is pearly (translucent). Deglaze with white wine and let evaporate for a few minutes.
• Gradually add the hot stock ladle by ladle until the rice is cooked but still slightly crunchy (approx. 18 minutes).
• At the end of the cooking time, add the butter in pieces and the sliced duck breast. Finish with a good handful of Parmesan cheese and serve immediately.

 

Salad with smoked duck breast

For 2 persons

Ingredients:

• 12 slices of smoked duck breast Maison Dubernet
• 6 green or white asparagus from the Landes
• 100g fresh peas
• 1 Chioggia beetroot
• 1 large handful of rocket shoots
• Walnut oil & balsamic vinegar
• Salt & pepper

Preparation:

• Prepare the vinaigrette with walnut oil, balsamic vinegar, salt and pepper.
• In boiling salted water, cook the peas for about 20 minutes to keep them crunchy. Then plunge them into cold water to stop the cooking and fix the colour.
• Wash the asparagus. Peel them with a peeler and break the fibrous end. Using a mandolin or a knife, make thin slices. Do the same with the beetroot.
• Arrange all the ingredients in soup plates and season with vinaigrette. Enjoy chilled.