This is one of the first recipies that I invented all by myself! I've always had great revieuws about it so I hope you will try it. Trying it is loving it ! ;) enjoy
Ingredients: Aubergines, eggplant caviar (cf.) salt, pepper, flour, oil, brioche bread, butter, ganny apples, sesame seeds, sugar, duck breast, wheat salde, arugula, alfalfa sprouts or leek sprouts, balsamic cream.
- Cut eggplant slices with a mandolin, about 2 mm. Gorger them with salt and let stand 20 min. rinse thoroughly to remove salty taste. Dip the slices in the flour. Bake in the oven at 200° C with a drizzle of oil for a few minutes. OR, more beautiful, but fatter, fry...
- Make eggplant caviar ( cf. eggplant caviar)
- Make a croutillant disc: Cut out the bread discs with a cookie cutter and toast them in the oven with a little butter.
- Melt butter on the pan, add a granny apple brunoise, sesame seeds and sugar to caramelize. Cut the fire after caramelization
- Take the duck breast, make crosspieces on the fat. Cook the duck breast over the fat in already warm butter. Once the fat is well consumed, cook a little on the flesh side until well pinkened/ bleeding edge. Keep warm.
- Place eggplant caviar, sesame apples, wheat salad and arugula, alfalfa sprouts or leek sprouts on crispy disc. little balsamic cream bell.
- Add the slices of duck mgret with a nice touch of balsamic cream.
- Add eggplant tiles as well.
- Sprinkle with chives and bread pine nuts