John Myers
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Poultry, Duck: Duck in Sesame Mustard Coating on Vegetable Ragout
The perfect poultry, duck: duck in sesame mustard coating on vegetable ragout recipe with a picture and simple step-by-step instructions.
duck
- 1050 g Barbarie duck breast
- Black pepper from the mill
- Sea salt from the mill
- 1 tbsp Rosemary needles
- 1 tbsp Fresh thyme
Sesame mustard coat
- 85 g Sesame seeds white
- 5 g Mustard seeds black
- 80 g Honey liquid
- 75 g Soft butter
- 50 ml Water
- 2 tbsp Soy sauce dark
vegetable ragout
- 250 g Celery bulb
- 320 g Carrots
- 150 g Leek
- 2 tbsp Soft butter
- 500 ml Water
- 2 tbsp Sauce binder light
- Black pepper from the mill
- Sea salt from the mill
duck
- Let the duck breasts thaw, wash and dry … cut cross-like on the skin side … sear the skin side in a pan / saucepan for about 15 minutes, turn and sear the meat side for about 5 minutes … save the fat
- Preheat the oven to 120 ° C … Wash the thyme and rosemary, dry and tighten the needles … Line a baking sheet with baking paper and put the duck breasts on the skin side, season with salt, pepper and herb needles … in the oven for approx. 30 Cook for 35 minutes
- Distribute the sesame mustard mixture evenly on the duck breasts … Granulate the duck breasts under the grill for approx. 5 minutes … take out of the oven and wrap in aluminum foil and let rest for approx. 5 minutes, cut 5 parts from each breast
Sesame mustard coat
- Weigh the sesame and mustard seeds and bring to the boil with soy sauce, honey, butter and water in a pan without fat … Simmer the mixture for about 25-30 minutes, so that a thickened mixture is formed
vegetable ragout
- Wash and peel the celeriac and cut into large cubes … Wash and peel the carrots and cut into thin rings … Wash and finely chop the leek … Braise a duck fat, deglaze with water and simmer for about 20 minutes 4/5 be reduced -… thicken with sauce thickener, salt and pepper
Serve
- Arrange three pieces of duck breast with two ladles of vegetable ragout on flat plates
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