Recipe Duck breast, creamy mascarpone with onions and caraway

To prepare this dish

Ingredient list

Creamy mascarpone with onions and caraway

750 g onion
50 g Elle & Vire gourmet butter 82% fat
100 g chicken stock
1 pinch caraway
fleur de sel
ground black pepper
sugar

Duck breasts

6/7 Duck breasts
5 onion
50 g Elle & Vire gourmet butter 82% fat
Quelque Chervil sprigs
20 g honey
Quelque drops extrait de jasmin

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Creamy mascarpone with onions and caraway

   Peel and thinly slice the onions. Sauter in 50 g of butter. Season. Cook over a low heat for approximately thirty minutes and add the chicken stock. Continue cooking over a low heat then blend.
2. 2

   Duck breasts

   Trim the duck breasts, score the skin in a criss-cross pattern. Cook, skin side down only. Remove from the pan, depending on how well done they need to be. Cook the spring onions in butter until al dente. Just before serving, finish the creamy mascarpone by adding the mascarpone and caraway. Slice the duck breast and plate.

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.