Ingredients
- 1 duck magret
- 1/3 cup (80 ml) green beans, cut into 1/3 inch (1 cm) slices
- 1/4 cup (60 ml) radishes, diced
- 1/2 Bartlett pear, diced
- 10 sprigs of chives, cut into 1/3 inch (1 cm) pieces
- Drizzle of olive oil
- 1 tsp (5 ml) toasted sesame seeds
- Salt & freshly ground pepper
- 2 egg yolks
- 3/4 cup (175 ml) olive oil
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp (1 ml) toasted sesame oil
- 1/2 tsp (2 ml) maple syrup
Instructions
- Trim the fat from the duck breast, keeping a 1/4 inch (1/2 cm) layer of fat. Use the tip of a sharp knife to score the fat in a diamond pattern. Season generously with salt & pepper.
- Place the magret in a cold frying pan, fat-side down.
- Heat to medium-high heat and cook for 5 to 6 minutes or until the skin of the fat is golden and crispy. Turn the magret over and cook for another 30 seconds max.
- Place the magret on a paper towel and refrigerate.
- Blanch the carrots and beans in a pot of boiling salted water for 2 minutes. Add the radishes and cook for another minute longer.
- Drain the vegetables, run under cold water to cool and dry.
- Mix the vegetables with the pear, chives and oil. Season with salt & pepper.
To prepare the mayonnaise:
- Whisk the egg yolks in a large bowl.
- Very slowly add the olive oil while whisking.
- Stir in the mustard, toasted sesame oil and maple syrup.
- Thinly slice the magret against the grain. Arrange the slices on a serving dish, drizzle with the mayonnaise and garnish with the mixed vegetables and sesame seeds.