A Polish Specialty

Ingredients :

Babary duck breast x 4

Young leeks x 4

Green asparagus x 8

Watercress purée:

400g herbs and watercress ,1 clove of garlic, 1 small shallot, 100g butter, 150ml of chicken broth

Mead sauce:

2kg chicken or duck bones, 1 onion, 1 celery stick, 1 carrots, ½ of leeks, 1 bay leaf, ½ sprig of thyme, 3 liters water, 300 ml mead

Young leaves of lettuce

Salt and butter

Preparation:

Season duck with salt and fry on the skin, at the end, add a little butter and herbs. Roast for 7 minutes at 190 degrees.

Rinse leek under cold water, then blanch and sear for a strong color.

Thinly slice the green asparagus and place in ice water.

Fry the diced garlic and shallots gently in butter. Add the herbs, pour in chicken broth, bring to boil and mix. Add salt to taste.

Simmer the bones to prepare the broth. Reduce by two-thirds and add mead.

Place herb puree, breast of duck, young leeks and crunchy slices of green asparagus on the plate. Top with baby lettuce leaves and mead sauce.

This recipe comes to us courtesy of Head Chef Krzysztof Rabek of the Hugo Restaurant in Poznan.