Duck Breast with Blueberry and Sage Sauce and Pomegranate Tabouleh

Marinade for the duck breast

• Prepare the marinade for the duck breast in advance: To do this, roast grated and dried coconut flakes in a pan without adding any fat until they are golden brown. Peel a shallot, chop it finely, add it and let it turn to glass.

• Add the shrimp paste, tamarind pulp and 2 cups of water, bring to the boil briefly. Add salt, sugar, syrup, finely chopped gallant, lemongrass, chillies. Reduce on a low flame until a syrupy mixture is formed.

• Peel and finely chop the remaining shallot in parallel. Peel and dice the pineapple. Fry the pineapple cubes with the shallot. When they are soft and golden brown, puree in the blender.

• Bring to the boil with soy sauce, wine, mangocutney and ginger. Now add the coconut mixture, simmer everything together for a while, season with salt, sugar and chilli and puree again in the mixer. The goal is a creamy, light brown sauce that tastes a little hot, sweet and lime.

• Cut into the fat layer of the duck breasts in a diamond shape without damaging the meat and marinate with the (cold) marinade for at least 5 hours (24 hours if you like).

• Remove the duck breasts from the marinade and pat dry. Sear it (either use a little but very hot fat or none at all and add the duck breasts to the pan while heating).

• When the duck breasts are browned on both sides, put the marinade back into the pan and put the whole thing in the oven for 15 minutes at 130 ° C.

Tabouleh

• Prepare the tabbouleh a few hours before consumption so that it can soak through a little. Finely chop the parsley, mint, shallots and tomatoes and mix with the pomegranate seeds.

• Bring half a cup of salted water to the boil, remove from the heat and allow the couscous to swell. Add to the salad. Season to taste with salt, pepper, olive oil and lemon.

• Alternatively, instead of the lemon, you can use pomegranate cider vinegar (pierce pomegranate seeds a little with a fork, crush them and add white wine vinegar to a transparent vessel and leave to rest by the window for about 4 weeks).

sauce

• For the sauce, peel shallots, finely dice, fry in butter until translucent, add a dash of sherry and a teaspoon of demi glace, bring to the boil. Add blueberries and finely chopped sage (save some for decoration).

• Take the meat out of the oven, wrap it in aluminum foil and put it back in the switched-off oven for about 5 minutes. Pour the stock into the blueberry and sage sauce, bring to the boil and season with ginger, lemongrass and chilli - if you want. The taste should be spicy, a little hot and sweet and fruity.