Smoked Duck Breast with Pea Cream & Mint Air

Cooking Time
'
Nr of servings
4
Difficulty Level
Cooking Time
'
Nr of servings
4
Difficulty Level

Ingredients

60 
g
 
Edible sprouts
100 
g
 
Smoked duck breast, thinly sliced
20 
g
 
Mint leaves
150 
g
 
Birds Eye petits pois
2 
g
 
Soy lecithin

Our method

  1. Infuse the mint in 250g of hot water for 15 minutes, strain and let it stand, discarding the leaves.
  2. Once cooled, add the lecithin, blend and allow to rest in the fridge.
  3. Cook the peas according to the pack instructions and blend with a little water until smooth and thick.
  4. Arrange the sprouts in the centre of a plate and top with the duck slices. Decoratively drip the pea cream around the edges.
  5. Remove the mint water from the fridge and, with the blender blade half in the liquid, make some air bubbles on the surface. Use some cling film as a lid to avoid mess.
  6. Skim the bubbles with a spoon, add as a finishing touch to the dish and serve.
This is perfectly complemented by a glass of sparkling wine.
WHAT OUR CONSUMERS THINK
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