Duck breast with labane and “Peppersweet” garnish
Ingredients for 2 people
1 duck breast
A bunch of baby carrots
Labane from sheep´s milk yoghurt
Sheep’s milk yoghurt from DIE KÄSEMACHER 160 g
1 teaspoon of paprika
Juice of 1 lemon
Dukkah (keep the rest in your store cupboard :)
1 cup of hazelnuts
1 cup of sesame seeds
8 tablespoons of sumach
4 tablespoons of salt
2 tablespoons of cumin
1 1/3 cups of coriander seeds
Peppersweet filled with finest hummus
Season the duck breast lightly with salt and pepper and seal with thyme, butter and 1 clove of garlic.
Simmer in the sous vide cooker at 64°C for 1 ½ hours, then remove.
Using a sharp knife, score the skin.
Place in a cold frying pan with the skin underneath and slow-roast on a low heat (approx. 10 minutes).
Turn up the heat to full in order to crisp up the skin.
Leave the duck breast to “rest” (approx. 5 – 10 minutes).
Clean and halve the carrots and boil briefly in salted water, remove while they still have some “bite” and glaze in the frying pan with butter.
Roast the shallots on one side in a pan without oil until golden brown.
labane from sheep´s milk yoghurt
Mix together sheep’s milk yoghurt, lemon juice, cumin and coriander and season to taste with salt and pepper.
Place in a tea cloth and hang up to drain overnight.
Toast all the nuts together, toast all herbs separately, then grind to a fine powder using a pestle and mortar.
Cut the duck breast into strips and place on a bed of the vegetables and the sheep’s milk laban, add the dukkah mixture and serve with “Peppersweet with finest hummus”.