Hospitality Academy

Magret de canard aux amandes caramélisées au jus amaretto

 
Magret de canard aux amandes caramélisées au jus amaretto

Total: 45 minutes 

Valeur nutritionnelle / personne : 

Calories: 827 kcal

  • Sans gluten

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Magret de canard aux amandes caramélisées au jus amaretto

 

Total: 45 minutes 

Valeur nutritionnelle / personne :  

Calories: 827 kcal

Caramelized Almond Duck Breast in Amaretto Jus by Jean Georges

Jean-Georges Vongerichten is a French chef who was born and raised in the outskirts of Strasbourg in Alsace (France). Growing up in a family that hosted their 50 employees for lunch each day, Jean-Georges had the opportunity to witness hospitality from an early age. When his parents brought him to a 3-star Michelin restaurant at the age of 16, his destiny as a chef was already written in stone. He began his culinary training short after and has, to this day, successfully opened renowned restaurants all around the world – The Paris Cafe’, Prime Steakhouse, Market at Edition and Jean-Georges at Beverly Hills to name some. 

Jean Georges Vongerichten

Jean Georges Vongerichten

Nationalité: Française
Profession Chef and Restauranteur
Plat préféré: Roast Chicken with Yukon Gold Potatoes
Prix: James Beard Award for Best Chef: New York City 1996, James Beard Award for Outstanding Restaurant 2009, James Beard Award for Best New Restaurant 1998 & 2011 and many more.

Temps total

45 minutes

Temps actif

-

Quantité

4 portions

Calories / Portion

827 kcal

Ingrédients
  • 120ml red wine vinegar
  • 80ml amaretto
  • 80ml ruby port
  • 80ml dry red wine
  • 3/4tsp fennel seeds
  • 1 boneless skin-on whole duck breast, halved
    (approx. 900g)
  • a little salt and freshly ground black pepper
  • 1tsp grapeseed or other neutral oil
  • 1 cup skinless almonds
  • 2tsp liquid honey
  • 3tbsp unsalted butter at room temperature
Préparation
  • 1
    Step 1
    Arrange one oven rack in the lowest position. Place another oven rack 8 inches from the broiler heat source. Preheat the oven to 230 degrees.
  • 2
    Step 2
    Bring the vinegar, amaretto, port, wine and fennel to a boil over high heat in a medium saucepan. Continue boiling rapidly until syrupy and reduced to 1/3 cup, about 20 minutes.
  • 3
    Step 3
    Meanwhile, heat a large ovenproof skillet over high heat. Season both sides of the duck breasts with salt and pepper. Add the oil to the pan, swirling to coat the bottom, then add the duck, skin side down. Transfer the pan to the lowest rack in the over. Cook until the skin is dark golden brown and the meat feels firm, 10 to 12 minutes.
  • 4
    Step 4
    Transfer the duck to a rimmed baking sheet, skin side up. Let rest for 5 minutes. (The meat will be medium rare.) Heat the oven to broil, preferably a low broil setting if you have it.
  • 5
    Step 5
    With another heavy skillet, firmly press down on the almonds until they are all crushed into tiny bits. Spread the crushed almonds in a thin, even layer. Spoon ½ teaspoon honey on the skin side of each duck breast, then press into the almonds. Return to the baking sheet, skin side up. Fill in any gaps with the almonds; the whole skin side should be evenly coated.
  • 6
    Step 6
    Broil until the almonds are toasted and the sugar starts to melt, about 7 minutes. Check on the crust occasionally; you don’t want the almonds to burn before the sugar starts to melt. Remove from the broiler and let rest for 5 minutes.
  • 7
    Step 7
    While the duck rests, heat the sauce over low heat until the sauce emulsifies. Season the sauce with salt and pepper to taste. Divide the sauce among serving plates and arrange a duck breast on each.

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