The duck: season the steaks with garlic powder, dried thyme,
salt and pepper. Put it in a plastic bag and pull vacuum. Put
the bag in a hot water bath (sous vide preparation), for 2 ½
hours at 74°C. This can be done in a designated device, or in
a hot water bath in the oven. In this case, check the
temperature regularly with a thermometer. The preparation
can be done in advance, but do not open the bags. Keep cool
and bring it half an hour before serving back up to temperature
in the bags in an oven at 85°C.
Make the lavender sauce. Put in a pan: brown veal stock,
peach liqueur, a dash of soy sauce, star anise, cinnamon,
ginger, pepper, salt and lavender flowers. Bring to a boil and
reduce. Press the sauce through a sieve and thicken if
duck with peaches and lavender sauce
ingredients - info
salt & pepper
brown veal stock
The peaches: cut with the smallest ring cylinders from unripe,
unpeeled peaches. Caramelise the cylinders in butter with
sugar. Cut with the bread slicing machine thin slices from other
peaches and marinate them in peach liqueur.
The asparagus: steam cooked a bunch of green asparagus.
Keep one stalk per plate and puree the rest with half a tub
vegetable broth. Mix, if necessary, with some mashed potato
powder in order to obtain the desired consistency.
The almond puree: create a classic mashed potatoes and
add about 1/3 volume of lightly toasted almond flour. Mix well,
along with a chopped and in butter fried shallot.
Before serving: crust the steaks in a pan with olive oil. Cut the
steaks into 2 cm long strips. Warm the asparagus puree, the
almond puree and the caramelized peach slices. Roast the
almond flakes in a dry pan.
On the dinner plate: on the strips of duck, a spoonful of sauce
on one side. On the other side of the duck, almond puree with
toasted almond flakes op top. Press a disc marinated peach
against it (upright and parallel to the steaks). Left, a quenelle
asparagus puree with a few asparagus stalks. Between both
purees: the caramelized peach slices and cylinders topped
with a sprig of fresh lavender. Finish with balsamic drops.
mashed potato powder