The white bulb of 1 leek
1 oz. (30 g) butter
2 tablespoons (30 ml) grape seed oil
1/2 teaspoon (2 ml) sugar
2 tablespoons (30 ml) raspberry vinegar
3/4 cup (175 ml) red wine
1 oz. (30 g) diced cold butter
12 very ripe raspberries
Whole nutmeg
Salt, crushed green pepper
Cut leek into thin slices.
Heat butter in sauce pan. Add the leek and cook until translucent.
Season with salt, pepper and nutmeg. Remove from heat and set aside.
In a skillet over high heat, brown duck breast for 3 minutes
on each side. Remove and place in a pre-heated 175°F (80°C) oven.
Skim the fat from the skillet. Sprinkle sugar and vinegar into the skillet,
and simmer for 1 minute to reduce volume. Add the red wine,
continuing to simmer until the volume in reduced by half.
Add the diced cold butter and stir until thick.
Spoon the leek into the centre of each plate. Cut the breast into
thin slices and arrange in a star shape around the leek.
Cover with sauce and garnish with raspberries.
Serves: 2
Preparation time: 15 minutes
Cooking time: 15 minutes
Chef: Mario Laliberté
