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Duck Fillet

  • Duck breast (canette de barberie) 1.2 kg


  • Vegetable Oil 30.0 g
  • Shallots, finely chopped 80.0 g
  • Fresh honey 100.0 g
  • Fresh Herbs Thyme & Rosemary, chopped
  • Lavender flowers
  • Balsamic vinegar
  • Butter Cubes 50.0 g
  • Garlic cloves, finely chopped 2.0 part

Corn Cream


  • Yellow beans 300.0 g
  • Borlottie beans 200.0 g
  • Garden peas 200.0 g
  • Olive Oil 40.0 g
  • Butter 30.0 g


  • Popcorn 50.0 g
  • Pommes Souffle 50.0 piece
  1. Duck Fillet

    • Incise the fat of the duck filet like a raster.
    • Season with salt and pepper.
    • Fry the duck on its fat in a dry frying pan.
    • Fry until the fat gets brown and crispy.
    • Turn the filets and fry the other side for 2 minutes.
    • Take the filets out of the pan and allow to rest.
  2. Sauce

    • Fry the chopped shallots and garlic.
    • Add the honey, lavender, and fresh herbs.
    • Add Knorr demi-glace and simmer the sauce until it has the right thickness for glazing the duck.
    • Add Balsamic vinegar.
    • Glaze the duck.
    • Finish the sauce with butter.
  3. Corn Cream

    • Boil the chicken stock together with the cream.
    • Cut the kernels from the corn and boil them in the cream/stock mixture.
    • Blend and sieve when the kernels are soft.
    • Reduce the cream until thick and season with salt.
  4. Vegetables

    • Cook the borlottie beans until they are soft and stew them later with some chopped onion in butter.
    • Blanch the yellow beans and garden peas, stew them before serving in some olive oil.
    • Prepare the pommes soufflé.
  5. Plating

    • Bring the duck filets back in the sauce and glaze them until the sauce is nicely coated around the filets. Make sure you don’t do this to long so the duck won’t get overcooked.
    • Spoon the corn cream on the plate and divide the vegetables. Dress the vegetables on the corn cream.
    • Slice the duck filet and add some extra sauce.
    • Garnish with the pommes soufflé, popcorn and lavender flower.

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