Barbary duck breast with leeks and mead sauce
Barbary duck breast x 4
Young leeks x 4
Green asparagus x 8
Young lettuce leaves
Salt and butter
400g herbs and watercress ,1 garlic clove, 1 small shallot, 100g butter, 150ml of chicken stock
2kg chicken or duck bones, 1 onion, 1 celery stick, 1 carrots, ½ leek, 1 bay leaf, ½ sprig thyme, 3 liters water, 300 ml mead
Duck: season with salt and fry on the skin, at the tips, add a little butter and herbs. Roast for 7 minutes at 190 degrees Celsius.
Leek: rinse under cold water, then blanche and fry golden brown.
Green asparagus: cut into thin slices and put into ice water.
Fry finely diced garlic and shallots in butter, add the herbs, pour in chicken broth, bring to boil and mix, season to taste with salt.
Cook the broth with the bones, then reduce heat by 2/3 full and add mead.
Place herb puree, duck breast, young leeks and crunchy slices of green asparagus on plate. Garnish with the young lettuce leaves and mead sauce.
This recipe comes to up courtesy of Hugo restaurant in Poznan, Poland.