INGREDIENTS
2
duck breasts (with skin)
1
small trumpet courgette
2
tablespoons pickled elderberries
100 ml
duck jus (reduced)
1
tablespoon red vinegar
La Cavalerie olive oil
Sea salt
PREPARING THE DUCK
1/
Make lattice cuts on the duck breast skin, being careful not to cut into the meat. Season both sides with salt.
2/
Place the breasts skin-side down in a cold frying pan and gradually increase the heat to medium. Melt the fat slowly until the skin is golden brown and crispy. Turn the duck over and brown the meat side briefly.
3/
Transfer to a grill (or hot frying pan) and finish cooking over a medium heat for a slightly smoky flavour, 3-5 minutes, depending on thickness. Leave the duck to rest for 8 to 10 minutes before carving.
PREPARING THE COURGETTE
1/
Cut the trumpet courgette into elegant strips or thin slices. Drizzle with olive oil and season lightly with salt.
2/
Grill the slices briefly on each side to soften them and bring out their natural sweetness. Put to one side.
DUCK SAUCE AND FINISHING
Heat the duck jus over a low heat in a saucepan. Add the red vinegar and stir to emulsify. The sauce should be shiny and slightly acidic.
Slice the rested duck breast and place it on the plate. Add a few slices of the grilled courgette and sprinkle some pickled elderberries on top for gloss and acidity.
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