Duck with basil and ginger, fine carrot and sweet potato mousseline
De fines tranches de canard marinées dans une sauce teriyaki à base de gingembre frais, d'ail doré, de citron, de miel et de sésame. Elles sont ensuite très brièvement snackées avec le sésame blond et le basilic thaï puis roulées dans la préparation asiatique. Un vrai bonheur!
Other recipes
Ingredients
Portions:
4
200 g
duck fillet
For the marinade:
2 tbsp
teriyaki sauce
1 tbsp
fresh ginger, grated
1 clove
garlic, minced
1 tbsp
honey
1 tbsp
lime juice
1 tsp
white sesame seeds
For the carrot and sweet potato mousseline:
100 g
orange carrot, peeled and chopped
100 g
sweet potato, peeled and chopped
50 ml
coconut milk
For finishing:
10 g
Thai basil leaves
1 piece
kaffir lime leaf, torn
50 g
pak choi, chopped
1 tbsp
low salt soy sauce
10 g
pickled ginger, sliced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a bowl, combine 2 tbsp teriyaki sauce, 1 tbsp grated fresh ginger, 1 clove minced garlic, 1 tbsp honey, 1 tbsp lime juice, and 1 tsp white sesame seeds. Add 200 g duck fillet, coat well, and marinate for 15 minutes.
- While the duck marinates, boil 100 g chopped orange carrot and 100 g chopped sweet potato until tender, about 10 minutes. Drain and mash with 50 ml coconut milk until smooth. Season with salt to taste.
- Heat a non-stick pan over medium-high heat. Sear the marinated duck fillet for 3-4 minutes on each side until golden brown. Remove from the pan and let rest for 5 minutes before slicing thinly.
- In the same pan, sauté 50 g chopped pak choi with 1 tbsp low salt soy sauce and 10 g sliced pickled ginger until wilted, about 2 minutes. Add 10 g Thai basil leaves and 1 torn kaffir lime leaf, stir briefly to combine.
- Serve the sliced duck fillet on a bed of carrot and sweet potato mousseline, garnished with the pak choi mixture. Enjoy immediately.