The duck: season the steaks with garlic powder, dried thyme,

salt and pepper. Put it in a plastic bag and pull vacuum. Put the

bag in a hot water bath (sous vide preparation), for 2 ½ hours at

74°C. This can be done in a designated device, or in a hot

water bath in the oven. In this case, check the temperature

regularly with a thermometer. The preparation can be done in

advance, but do not open the bags. Keep cool and bring it half

an hour before serving back up to temperature in the bags in an

oven at 85°C.

Make the lavender sauce. Put in a pan: brown veal stock, peach liqueur, a dash of soy sauce, star anise, cinnamon, ginger, pepper, salt and lavender flowers. Bring to a boil and reduce. Press the sauce through a sieve and binder, if necessary. The peaches: cut with the smallest ring cylinders from unripe, unpeeled peaches. Caramelise the cylinders in butter with sugar. Cut with the bread slicing machine thin slices from other peaches and marinate them in peach liqueur. The asparagus: steam cooked a bunch of green asparagus. Keep one stalk per plate and puree the rest with half a tub vegetable broth. Mix, if necessary, with some mashed potato powder in order to obtain the desired consistency. The almond puree: create a classic mashed potatoes and add about 1/3 volume of lightly toasted almond flour. Mix well, along with a chopped and in butter fried shallot.

Duck with peaches and lavender sauce

duck breast fillets

unripe peaches

butter

sugar

salt & pepper

brown veal stock -

peach liqueur

fresh lavender

olive oil

soy sauce

almond flour

almond shavings

shallot

 

green asparagus

star anise

cinnamon

rapped ginger

garlic powder

dried thyme

mashed potato powder

Before serving: crust the steaks in a pan with olive oil. Cut the steaks into 2 cm long strips. Warm the asparagus puree, the almond puree and the caramelized peach slices. Roast the almond flakes in a dry pan. On the dinner plate: on the strips of duck, a spoonful of sauce on one side. On the other side of the duck, almond puree with toasted almond flakes op top. Press a disc marinated peach against it (upright and parallel to the steaks). Left, a quenelle asparagus puree with a few asparagus stalks. Between both purees: the caramelized peach slices and cylinders topped with a sprig of fresh lavender. Finish with balsamic drops.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Duck with peaches

and lavender sauce

The duck: season the steaks with garlic powder, dried

thyme, salt and pepper. Put it in a plastic bag and pull

vacuum. Put the bag in a hot water bath (sous vide 

preparation), for 2 ½ hours at 74°C. This can be done

in a designated device, or in a hot water bath in the

oven. In this case, check the temperature regularly

with a thermometer. The preparation can be done in

advance, but do not open the bags. Keep cool and

bring it half an hour before serving back up to

temperature in the bags in an oven at 85°C.

Make the lavender sauce. Put in a pan: brown veal stock, peach liqueur, a dash of soy sauce, star anise, cinnamon, ginger, pepper, salt and lavender flowers. Bring to a boil and reduce. Press the sauce through a sieve and binder, if necessary. The peaches: cut with the smallest ring cylinders from unripe, unpeeled peaches. Caramelise the cylinders in butter with sugar. Cut with the bread slicing machine thin slices from other peaches and marinate them in peach liqueur. The asparagus: steam cooked a bunch of green asparagus. Keep one stalk per plate and puree the rest with half a tub vegetable broth. Mix, if necessary, with some mashed potato powder in order to obtain the desired consistency. The almond puree: create a classic mashed potatoes and add about 1/3 volume of lightly toasted almond flour. Mix well, along with a chopped and in butter fried shallot.

duck breast fillets

unripe peaches

butter

sugar

salt & pepper

brown veal stock -

peach liqueur

fresh lavender

olive oil

soy sauce

almond flour

almond shavings

shallot

 

green asparagus

star anise

cinnamon

rapped ginger

garlic powder

dried thyme

mashed potato powder

Before serving: crust the steaks in a pan with olive oil. Cut the steaks into 2 cm long strips. Warm the asparagus puree, the almond puree and the caramelized peach slices. Roast the almond flakes in a dry pan. On the dinner plate: on the strips of duck, a spoonful of sauce on one side. On the other side of the duck, almond puree with toasted almond flakes op top. Press a disc marinated peach against it (upright and parallel to the steaks). Left, a quenelle asparagus puree with a few asparagus stalks. Between both purees: the caramelized peach slices and cylinders topped with a sprig of fresh lavender. Finish with balsamic drops.
a recipe guide for the amateur chef Belgian Cuisine