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.
