Preparation time: 30 minutes
Meat:
2 duck breasts
Ingredients for the sauce:
1 red onion, chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
2 tbsp olive oil
1 1/2 cups red wine
1 1/2 cups beef broth
2 tbsp tomato paste
2 tbsp molasses
2 squares of 75% dark chocolate, chopped
Duck and sides:
1 pack Brussels sprouts
2 tbsp olive oil
2 tbsp maple syrup
2 tbsp balsamic vinegar
1 cauliflower
1 head of garlic
2 tbsp cream
Preparation for the sauce:
In a pan or large skillet over high heat, brown onion, celery and carrot in oil. Add wine and simmer for 5 minutes. Add broth, tomato paste and syrup. Season generously with pepper. Bring to a boil and simmer until sauce is reduced by half, about 15 minutes. Over a small saucepan, strain the sauce. Add chocolate and stir until completely melted. Keep warm.
Preparation for the cauliflower puree:
Preheat oven to 400 degrees. Wrap the head of garlic in aluminum foil and bake for 45 minutes. In a pot of water, boil the cauliflower until tender. Mix garlic, butter and cauliflower in a food processor.
Preparation for the Brussels sprouts:
Cut Brussels sprouts in half, drizzle with olive oil, season with salt and pepper. On a baking sheet, place the sprouts face down, cook for 25 minutes or until they are well roasted. Mix the sprouts with the syrup and balsamic vinegar.
Preparation for the duck:
Using a sharp knife, remove the fat from the duck so that only a thin layer is left, and score the fat with the tip of the knife without reaching the flesh. Season with salt and pepper. In a frying pan over medium heat, brown the duck breasts on the fat side for 10 minutes or until the fat is golden and crispy. Turn duck over and continue cooking on the flesh side for 2 minutes for rare duck or for more until reaching desired doneness.
Enjoy your meal.
