List of Ingredients
- 1 LB. of duck breast
- 2 PCS. of hardboiled egg yolks
- 1 WHOLE of shallot
- red wine
- Black currant syrup (cassis)
- Butter
- Rosemary
- Mustard
- Lemon
- Garlic
- Capers, rinsed
- Peanut oil
- Chives
- Extravirgin olive oil
- Salt
- Pepper
Method
Score the skin of the duck breast with 5-6 parallel, diagonal cuts and then 5-6 more cuts crosswise to form a grill pattern. Place it in a dish with 1 cup of red wine and 1 cup of black currant syrup, cover the dish with plastic wrap and let the duck marinate for 12 hours in the refrigerator, turning every so often.
Remove the duck breast from the liquid and brown in a pan on low heat with 2 tablespoons of oil, 1 teaspoon of butter, 1 sprig of rosemary and 1 clove of garlic, unpeeled; cook the skin side first for 4 minutes, then season with salt, turn it over and cook for 2 more minutes, always
on low heat. Finally, brown the sides for less than 1 minute.
Let the duck breast drain on a rack for 5 minutes. Transfer to a plate, let cool, then wrap in parchment paper and put in the freezer for 15 minutes; this will make it easier to slice. Slice the shallot and brown in a thin layer of peanut oil. Drain
the slices on a paper towel.
Brown 2 tablespoons of capers in a thin layer of peanut oil and drain on a paper towel.
Mix the hard-boiled egg yolks with 1/4 cup of extra-virgin olive oil using a whisk, season with salt and pepper, add another 1/4 cup of extra-virgin olive oil, 1 tablespoon of mustard and the juice of 1/2 lemon; it will look like curdled mayonnaise. Flavor this dressing with 5-6 chopped chives. (The amounts listed are the minimum needed to make this dressing successfully). Use the remaining dressing for toasts or to dip crudités.)
Slice the duck breast very thinly, with a meat slicer if possible, and serve with a little dressing and the browned shallots and capers. Garnish with grated lemon zest.