Recipies
Toast of smoked duck breast, asparagus velouté and comté cheese cream
Print
50 min.
Easy
4
Ingredients
1 pack of smoked duck breast
600g white asparagus
optional: 4 green asparagus (for dressing)
100g Comté cheese (aged 18 months)
1 shallot
3 tomatoes
30 cl whipping cream
A drizzle of olive oil
Salt, pepper
2 pinches sugar
1 pinch chopped parsley
40 cl chicken stock
½ baguette
Read more
Instructions
For the asparagus velouté
1
Peel the white asparagus. Cut them.
2
Chop the shallot.
3
In a pan, gently fry the shallot in a drizzle of olive oil. Add the asparagus pieces, stock, 1 pinch sugar, salt and pepper.
4
Cook on low heat for 30 min. Blend and adjust seasoning if necessary.
Cream of comté cheese
1
Heat the cream and Comté cheese (cut into pieces), stir, then set aside in the fridge until cool.
2
Make a chantilly with the whipping cream. Add the cream/comté mixture to the whipped cream. Add a little parsley, salt and pepper.
For the remaining ingredients
1
Bring water to the boil in a pan. Remove tomato stalks and make a cross on the back.
2
Plunge into boiling water for 15s, then place in ice-cold water.
3
Peel, dice, season (1 pinch of sugar, salt, pepper) and set aside in the fridge.
Dressage
1
Carefully place pieces of tomato, rolled slices of duck breast and a few pieces of white and green asparagus on the half-sliced baguette.
2
Pour the asparagus velouté into a bowl and add 2 spoonfuls of Comté cheese cream on top.
3
Optional: finish the decoration with a few asparagus heads and shavings of Comté cheese.
4
Enjoy!
Watch our Chef's recipe video below!