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August 17, 2021

Beet risotto with duck leg, almond and parsley

Beet risotto with duck leg, almond and parsley

Suggestion

  • Possibility to replace asparagus and mushrooms with vegetables of your choice or in season

Ingredients (2 servings)

  • 1 bag of Épurée beet puree
  • 2 duck legs confit
  • 1 ½ cups of Arborio rice
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • ½ cup of white wine
  • 2 cloves of garlic
  • 3 sprigs of thyme
  • 1 chopped onion
  • 3 ½ cups chicken broth (or vegetable broth)
  • ½ cup of parmesan cheese
  • Salt and pepper
  • 2 tablespoons chopped parsley
  • 2 green onions
  • 2 tablespoons almonds
  • 3 asparagus cut in 3 and 8 mushrooms cut in quarters
  • Olive oil and butter

Preparation

  1. Lightly degrease all around the duck breast, remove the fillet and check the fat without cutting the meat. Let the duck breast cool down for about 15 minutes.
    Season the duck breast, start cooking on the fat side in a cold pan, turn over when the skin is golden and crispy, add a knob of butter, a nice coloration. About 5 minutes.
  2. Once well colored on each side. Set aside.
  3. Finish cooking for 5 to 8 minutes. For pink cooking, the temperature should be 150°F (65°C) and for rare magret, stop cooking at 130°F (55°C).
  4. Sauté the mushrooms in nice foaming butter, add the asparagus, and set aside.
  5. Put oil, butter, onion, garlic, thyme, and sweat in a saucepan over medium heat.
  6. Add the rice and pearl it well, the rice will become a little transparent. When it reaches this point, add the white wine and let it reduce to dry. Then add the hot chicken stock. (Do the same as the white wine, go cup by cup, let it reduce to dry or almost dry before adding the other cup). The whole thing will take about 20 minutes.
  7. The rice should still be a bit al dente and the consistency not too dry or wet. When the consistency is right, add the parmesan, the asparagus, the sautéed mushrooms, and the carrot puree. If you want, you can add a tablespoon of butter and mix it all. Add salt and pepper to taste.
  8. Finish cooking the duck breast in the oven for 5 to 8 minutes. For a pinkish color, the temperature should be 150°F (65°C) and for a rare duck breast, stop cooking at 130°F (55°C).
  9. Let the meat rest for about 10 minutes covered with aluminum foil or a bowl to keep it warm. Cut in 2 and serve.
  10. Assemble the plate and bon appétit!
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Carrot risotto with duck breast and tarragon

Carrot risotto with duck breast and tarragon

Suggestion

  • Cut the duck breast in 2 either lengthwise or widthwise, don’t waste your time cutting it thinly. It will cool more quickly and lose its juice.
  • You can replace the asparagus and mushrooms with vegetables of your choice or seasonal ones.

Ingredients

  • 1 bag of Épurée carrot purees
  • 1 duck breast
  • 1 ½ cups of Arborio rice
  • 2 tablespoons olive oil
  • 2 teaspoons butter
  • ½ cup white wine
  • 2 cloves of garlic
  • 3 sprigs of thyme
  • 1 chopped onion
  • 3 ½ cups chicken broth (or vegetable broth)
  • ½ cup of parmesan cheese
  • salt and pepper
  • 2 tablespoons chopped tarragon
  • 3 asparagus cut into 3 and 8 mushrooms cut into quarters
  • Olive oil and butter

Preparation

  1. Lightly degrease all around the duck breast, remove the fillet and check the fat without cutting the meat. Let the duck breast cool down for about 15 minutes.
    Season the duck breast, start cooking on the fat side in a cold pan, turn over when the skin is golden and crispy, add a knob of butter, a nice coloration. About 5 minutes.
  2. Once well colored on each side. Set aside.
  3. Finish cooking for 5 to 8 minutes. For pink cooking, the temperature must be 150°F (65°C) and for a rare magret, stop cooking at 130°F (55°C).
  4. Sauté the mushrooms in nice foaming butter, add the asparagus, and set aside.
  5. Put oil, butter, onion, garlic, thyme, and sweat in a saucepan over medium heat.
  6. Add the rice and pearl it well, the rice will become a little transparent. When it reaches this point, add the white wine and let it reduce to dry. Then add the hot chicken stock. (Do the same as the white wine, go cup by cup, let it reduce to dry or almost dry before adding the other cup). The whole thing will take about 20 minutes.
  7. The rice should still be a bit al dente and the consistency not too dry or wet. When the consistency is right, add the parmesan, the asparagus, the sautéed and hot mushrooms, and half the bag of carrot puree. If you want, you can add a tablespoon of butter and mix it all. Add salt and pepper to taste.
  8. Finish cooking the duck breast in the oven for 5 to 8 minutes. For a pinkish color, the temperature should be 150°F (65°C) and for a rare duck breast, stop cooking at 130°F (55°C).
  9. Let the meat rest for about 10 minutes covered with aluminum foil or a bowl to keep it warm. Cut in 2 and serve
  10. Assemble the plate and bon appétit!
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  • 1 bag of Épurée carrot purees
    1 pork roast of 1 kg

Salad

  • 250 g fresh green beans, blanched
  • 225 g of bean sprouts
  • 1 shallot
  • 3 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. rice vinegar
  • 1 tablespoon of sesame seeds
  • 2 tbsp. chopped coriander
  • Salt and pepper

Marinade

  • ¼ cup soy sauce
  • 1 tsp. sriracha
  • 1 tsp. Chinese 5-spice blend
  • 1 tsp garlic powder
  • Zest and juice of 1 lime
  • 1 tsp. sesame oil

Preparation

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  2. Temper roast before cooking.
  3. Preheat oven to 160°C (325°F).
  4. In a skillet over high heat, brown roast on all sides in 15 ml (1 tbsp) canola oil and butter for about 8 minutes, browning well.
  5. Place roast in the oven for 30 minutes per half a kilo (500 g/1 lb) or until a meat thermometer reads 65°C (150°F). Cover roast with aluminum foil and let rest for 10-15 minutes before serving. The internal temperature will then be 70°C (158°F).
  6. Meanwhile, in a large bowl, combine all salad ingredients.
  7. Heat the purees 10 minutes before the end of cooking time.
  8. Assemble the plates and bon appétit! 🙂
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Ingredients (4 servings)

Salad

  • 3 peaches, quartered
  • 1 bag Épurée beet purees
  • 1/4 cup lemon juice
  • 1/4 cup walnut or olive oil
  • 1 teaspoon honey or maple syrup
  • 2 fennel bulbs, thinly sliced (about 3 cups/750 ml)
  • 3 stalks celery, finely chopped 
  • 1/3 cup fresh dill, finely chopped
  • 4 cups small arugula leaves
  • ½ bag beet puree
  • 1 shallot, chopped
  • Salt and pepper

Trim

  • Parmesan cheese in petals
  • 3 tbsp. coarsely chopped hazelnuts
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Preparation

  1. In a large bowl, combine lemon juice, oil, beet puree, and honey. Season with salt and pepper. Add fennel, celery, peaches, and dill and toss to coat ingredients. Let marinate for 20 minutes at room temperature.
  2. To serve, place arugula leaves on a large plate. Pour in fennel mixture and toss gently. Sprinkle with topping and serve 😊
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  • Juice of 0.5 lemon
  • 2 tablespoons chopped parsley
  • Salt and pepper

Preparation

  1. Heat parsnip puree and vegetable broth. Season to taste.
  2. Mix with a blender.
  3. Chop the apple, chop the almonds, chop the parsley, mix with the lemon juice, and season.
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  • 2 tbsp. French SuperTartar Preparation (to taste)
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Mix

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  • 1 tablespoon apple, diced
  • 1 tbsp. diced cucumber
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Mix

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