Description
In this recipe for garnish I took couscous Mistral and supplemented it with cauliflower and beets. The flavors are so connected and mixed up that nobody guessed what exactly is included in its composition.
Ingredients
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Breast of duck
4 piece
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Salt
-
Black pepper
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Olive oil
1 Tbsp
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Couscous
100 g
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Beets
100 g
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Cauliflower
150 g
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Lemon juice
1 Tbsp
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Salt
-
Olive oil
1 Tbsp
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Balsamic
-
Black pepper
Cooking
1. Couscous pour boiling water in the ratio 1:2, leave for 10 minutes. Cabbage blanch in boiling water 1 minute, remove.
2. Into the processor put randomly sliced beets and cabbage.
3. Grind into fine crumbs.
4. Cous cous mixed with vegetables, add oil, lemon juice, salt and pepper to taste.
5. Duck Breasts wash, dry, skin, make shallow cuts. Meat salt, pepper, drizzle with oil and leave for 10 minutes.
6. The pan heat, place duck skin-side down, and fry, then flip and fry the other side. Need to bring to readiness in the oven. The meat is then removed and cut into slices.
7.. In a bowl put the cous cous with vegetables, top with the duck slices. Decorate as desired.
I was served with frisée and pickled Paradise apples. Bon appetit!
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