Magic of nostalgic flavours: Duck Magrets with hints of home
In the kitchen, every dish has the power to tell stories, evoke memories and awaken unique sensations. Today’s recipe, Duck Magrets with saffron honey, sweet potatoes and roasted chestnuts, is not simply a combination of ingredients, but an invitation to immerse yourself in the nostalgic flavours that take you back to those cherished moments at home.
From the tantalising aroma of roasted chestnuts to the syrupy smoothness of sweet potatoes and the exquisite delicacy of duck breasts, each component of this dish embodies the essence of authentic comfort food. It’s time to explore the magic found in every bite of this culinary creation, a journey through the most delicious nostalgia. Welcome to this culinary experience that captivates hearts and palates with its exceptional flavours and homemade charm!
For this recipe we will need the following ingredients:
- 400 g potatoes
- 50 g butter
- 20 cl vegetable stock
- 7 cl teriyaki sauce
- 50 g white grapes
- 1 teaspoon grape mustard + 5 cl olive oil + sea salt and white pepper
- 1 lettuce heart
- 50 g rocket
- 20 duck breasts
- 3 cl grape seed oil or peanut oil
- 1 tbsp saffron honey
- 1 dl chicken stock
- 30 g unsalted butter + fleur de sel and Moroccan black pepper
Starting with the chestnuts, did you know that the oven is the key? Slice the chestnuts, bake them at 220°C for 20-25 minutes and, when they come out, wrap them in aluminium foil for easy peeling. It’s amazing how this simple method brings back those aromas and flavours that take us back in time.
Sweet potatoes, cooked with vegetable stock, teriyaki sauce and butter, become an irresistible addition. The oven works wonders with them, transforming them into a soft, syrupy delight, a real treat.
The salad, a fresh and vibrant side dish, combines the freshness of squeezed white grapes with the intensity of grape mustard and olive oil, all on a base of lettuce and rocket, creating an explosion of flavours in every bite.
The main course, the duck breasts, are seared with saffron honey, then deglazed with chicken stock and reduced with butter, creating an exquisite sauce that further enhances the flavour of the duck.
Plating is where all the magic comes to life. The combination of the mashed sweet potatoes, roasted chestnuts and duck breasts topped with the silky, rich sauce creates a truly soulful culinary experience.
Are you ready to indulge your senses with a meal that will transport you back to those cherished moments? This recipe is a gastronomic journey through the most delicious and authentic nostalgia!