DUCK BREAST TARTINE

To continue the series of toasts, I wanted to offer you a recipe with a meat that I particularly like, which is duck. And to accompany this characterful meat, I needed a rustic, raw bread that stands out. So here is a beautiful 4-5kg baby made from millstone flour, a flour made from stone-crushed wheat, rye flour and classic wheat flour.

I also wanted to pair this noble product with a typically French aromatic herb that would add authenticity to the dish, except that I was looking for an herb that could both contrast and complement the rich flavors of the duck. My choice ultimately fell on chervil, for its delicate and slightly aniseed scent which is discreet while providing an unexpected touch of freshness. This marriage between the robustness of the duck breast and the lightness of the chervil creates harmony in the mouth, enhanced by the addition of the other components of the toast.

The flat peach brunoise brings a fruity sweetness, the mustard seed pickles introduce a hint of tangy acidity, and the crushed walnuts provide a welcome crunch. Walnut oil and white balsamic vinegar tie everything together with a balanced vinaigrette, while Treviso adds subtle bitterness. The toast is finally crowned with whole-grain mustard for a spicy contrast, all served on a slice of rustic bread toasted in duck fat for a delicious and satisfying finish.

DUCK BREAST TARTINE, MIXTURE OF FLAT PEACH BRUNOISE, MUSTARD SEED PICKLES, CRUSHED WALNUTS, WALNUT OIL AND WHITE BALSAMIC VINEGAR, TREVISE, CHERVIL AND LIME OIL, FRESH CHEVIL, MUSTARD, PANSY FLOWERS THE OLD WHEEL OF LIBERTÉ BREAD TOASTED IN DUCK FAT

🦆🍀🥖🍷🪻

Ingredients

• Wheel of bread made from wheat, rye and millstone flour (yes, millstone flour exists)

• Duck breast

• Chervil

• Lime

• Nut

• Mustard seed pickles

• Trevise

• Flat fishing

• Old-style mustard

• Nut oil

• White balsamic vinegar

• pansy flowers

Instructions

1. Start with chervil oil, as it needs to be filtered and this process takes time

   1. Chop a bunch of chervil

   2. Zest half a lime

   3. Add salt and pepper

   4. Loot, actively, all in a mortar

   5. Add walnut oil for the oil to infuse

   6. Then pass the mixture through a strainer to filter everything

   7. Wait throughout the recipe

2. Make a flat peach brunoise

3. Crush some walnuts

4. Mix the brunoise, the walnuts, a spoonful of mustard seed pickles, a drizzle of walnut oil, a splash of white balsamic vinegar

5. Cut some trevise and set it aside to season with chervil oil

6. Frame your duck breast, then salt and pepper the meat

7. Cook the duck breast starting from cold cooking over medium heat

8. Turn the breast when the duck fat has melted and let it cook for 2 minutes

9. Let the duck breast rest for 5 to 10 minutes

10. Toast the bread in the duck fat

11. Cut the duck breast into thin slices

12. Season the Trevise with chervil oil, salt and pepper

13. Assemble the toast with a base of whole-grain mustard, peach brunoise, slices of duck breast, Trevise cheese, chervil leaves, add the meat juice (recover after the meat has rested), add your oil chervil, and pour yourself a glass of very tannin red wine!