LA BARBE
71 Bell Street, Reigate,
Surrey
RH2 7AN
T: 01737 241966
Enquiries: info@labarbe.co.uk
Gateau de Crabe a la Coriandre
This Season's Recipe
At La Barbe, we like to share our passion for food and knowledge with you!
Ingredients:
2 duck breasts 2 tbsp honey 5 stems of fresh thyme 2 red peppers 1 small diced red onion 1 crushed garlic clove 4 basil leaves 2 Gelatine leaves 25cl whipped cream 1tbsp olive oil Salt pepper 3 dropsTabasco 5 drops Worcester sauce 2 tbsp red wine vinegar 6 tbsp sunflower oil 1 bag of baby salad leaves Canard Rôti au Thym et Miel au Bavarois de Poivrons RôtisHoney roasted duck breast served with a roasted Pepper bavarois
Summer
Directions:
For the red pepper bavarois:
Roast the peppers in a very hot oven until the skin starts to burn slightly. Pan fry the diced onions in olive oil until translucent. Peel the peppers and blend in a liquidizer with the onions, garlic, basil Worcester sauce andTabasco. Soak the gelatine leaves in cold water for 5 minutes, remove the leaves from the water and mix gently in the warm pepper mix. Fold in the whipped cream, salt and pepper. Place this bavarois mix in individual pots lined with olive oil and place to set in the fridge for a minimum of 2 hours.
For the duck: Cut the excess of fat from the duck breast, score the skin and season. Pan fry the skin first for 2 minutes until golden brown, turn over and cook another minute, add the honey and thyme and roast for 4 to 5 minutes in a hot oven (200oc). When cooked remove the duck from the dish and make the dressing with the roasting jus, vinegar, sunflower oil, salt and pepper.
Unmold the bavarois, slice the duck and present in a plate with the baby leaves tossed in the honey dressing. Bon appétit! |
|
