Duck Breast with White Bean Mousse

Name: Duck Breast with White Bean Mousse
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 600.00 g Duck breast; 10.00 g Salt; 5.00 g Black Pepper; 500.00 g Beef Bones; 100.00 g carrots; 200.00 g onions; 50.00 g Celery; 30.00 ml Barbecue sauce; 15.00 ml Worcestershire sauce; 100.00 ml Saperavi wine; 5.00 g Cornflour; 200.00 g Haricot beans; 200.00 ml Milk; 50.00 ml Cream; 30.00 g Butter; 100.00 g Raspberry; 30.00 ml Vinegar; 50.00 ml Oil; 2.00 ცალი Egg yolk; 50.00 g Smoked Sulguni cheese; 1.00 ცალი Mandarin; 5.00 g Sugar

An original dish from a Georgian chef, featuring tender duck breast, airy white bean mousse, and pickled onions. It's a perfect balance of flavors and textures.

Prep60 min

Cook90 min

Servings4

Cal/serving700

#Georgian#mousse#beans#duck#fine dining

Ingredients

Servings

Barbecue sauce30 ml
Worcestershire sauce15 ml
Saperavi wine100 ml
Milk200 ml
Cream50 ml
Vinegar30 ml
Oil50 ml
Egg yolk2 ცალი
Mandarin1 ცალი

Instructions

14 steps

1
Remove the skin from the duck breast, season with salt and pepper, and let it rest for 10 minutes.
10 min
2
Sear the duck breast in a pan on both sides until medium rare.
8 min
3
Spread the duck skin on baking paper, cover with another sheet of baking paper, add weight, and bake in the oven at 170°C for 20-25 minutes.
25 min
170°C
4
For the demi-glace, wash all the ingredients thoroughly and roughly chop them.
10 min
5
Place the vegetables and bones on a baking sheet and roast in a hot oven.
20 min
6
Transfer to a pot, add enough water to cover, add barbecue sauce, Worcestershire sauce, and a little salt. Simmer for an hour and a half, then strain.
90 min
7
Add Saperavi wine and duck fat to the strained liquid, simmer to reduce, and thicken with cornstarch.
20 min
8
Cook the white beans in milk.
60 min
9
Once cooked, blend with heavy cream and butter, add salt, transfer to a siphon, and charge with 4 capsules.
10 min
10
Blend raspberries and vinegar, then strain through a fine sieve to remove any coarse particles.
5 min
11
Peel the onion, cut it in half, and marinate the separated onion layers in the raspberry mixture.
30 min
12
Pour oil into a pot, heat a charcoal, place it in the oil, and let it sit for 10-15 minutes, then filter through a fine sieve and cool.
20 min
13
Whisk the egg yolk with a hand blender and slowly add the smoked oil. Once thickened, add finely grated smoked Sulguni and blend again until you get a smooth, thick mass. Add salt.
15 min
14
To assemble the dish, pipe white bean mousse in the center, place a slice of duck breast, arrange duck skin chips in segments on the smoked oil emulsion, add raspberry-pickled onions, and sugared and browned mandarin segments. Drizzle with sauce when serving.
10 min

Nutrition

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.

700

kcal

54g

Protein

30g

Carbs

39g

Fat

Fiber

My notes and cooking history

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Duck Breast with White Bean Mousse

Ingredients

Instructions

Nutrition

My notes and cooking history

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