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Smoked Duck Breast with Pea Cream & Mint Air

Smoked Duck with Pea Cream
Cooking time
'
Nr of servings
4
Difficulty Level
'
Cooking time
4
Nr of servings
Difficulty Level

Ingredients

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.
Serving tip

This is perfectly complemented by a glass of sparkling wine.

Tags

dinner
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