Duck breast and roasted heirloom vegetables with poppy flowers

Recipe made by Nessa

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Preparation time: 20 minutes
Cooking time: 40-45 minutes

INGREDIENTS 

Per 4 people

• A few carrots from the sands, yellow, white, purple and heirloom vegetables such as parsnips or tuberous nasturtiums
• 4 free-range duck breasts
• shallots
• 1 pot of L'Épicurien Poppies
• Sesame oil and olive oil
• Salt and pepper
• Parsley
• Balsamic vinegar

PREPARATION

Prepare the vegetables:

Preheat your oven to 150°C. Wash and peel your vegetables.

In a salad bowl, mix 3 tablespoons of olive oil, 3 tablespoons of sesame oil, 3 teaspoons of poppy confit, salt, pepper and a few finely chopped shallots.

Brush your vegetables with this preparation and place them on a baking tray lined with baking paper.

Gently roast for 25 or 30 minutes, being careful not to burn your vegetables.

Meanwhile, mark the fat of the duck breasts with a thin-bladed knife. Place the duck breasts in a cold skillet, fat side first. Cook them over medium heat, regularly removing the cooking fat that escapes from the meat, so as not to soak it too much in this juice. Go back from time to time. Once cooked, keep warm in your oven.

For the vinegar-poppy reduction, deglaze the cooking juices from the duck breasts with 6 tablespoons of balsamic vinegar.

Melt 6 tablespoons of poppy confit in this juice and let reduce until you obtain a thick sauce that will serve as a tangy condiment for your dish.

Arrange in a dish with the vegetables and the meat cut into nice slices, topped with the vinegar-poppy reduction. Serve immediately.

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