KENZO RECIPES

Petit Comité imagined for you recipes inspired by the Fall/Winter women's collection. This week we pay tribute to India, one of the biggest influence in the collection, with a traditional yet twisted duck recipe, red like one of the main colors at KENZO this season.

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RED DUCK
Tandoori duck carpaccio

Appetiser / Entree
For four people

 

Ingredients
2 large duck breasts
3 tsp Tandoori paste (available in Indian food stores)
3 tsp honey
2 handfuls of red chicory and/or red leaf lettuce
25g dried cranberries
25g slivered almonds
3 tsp sherry vinegar
Salt
Neutral flavour vegetable oil such as colza or sunflower oil
Freshly ground Malabar peppercorns (available in Indian food stores and delicatessens)

 

Method
Sear the duck breasts, skin side down, in a hot pan without adding any additional fat. At regular intervals (at least three or four times as the meat cooks), pour off the fat emitted from the searing process. When the skin is golden brown and has finished giving off fat, turn the duck breasts over and continue cooking on low heat for four to six minutes. Lightly salt both sides. Set aside and cool to room temperature.

Mix the honey, Tandoori paste and two tablespoons of the vinegar in a medium-sized bowl.
Thinly slice the duck breasts, removing any remaining fat but leaving the crispy skin attached.
Add the slices to the marinade and blend to cover them completely. Marinate the slices at room temperature for an hour to an hour and a half, turning them occasionally.
Remove the slices of duck breast from the marinade and place them on paper towels, blotting them lightly. Set the rest of the marinade aside.

Wash and dry the lettuce.
Finely slice the cranberries and the almonds.
Prepare the vinaigrette by combining a bit of oil and the remaining tablespoon of vinegar with four tablespoons of the marinade and a pinch of salt, then adding half of the almonds and cranberries to this mixture.

Arrange the lettuce and slices of duck breast on each plate. Drizzle the vinaigrette over the salad and garnish the plates with the remaining almonds and cranberries. Add a bit of freshly ground pepper and serve.

Discover our last recipe if you are curious or angry.