PAN-FRIED DUCK BREAST WITH STORMIO COFFEE FOAM
Portions : 4 - Preparation time : 5 minutes - Cooking time : 25 minutes
Ingredients
- 2 duck breasts
- salt and black pepper to taste
- Coffee foam
- 500 ml (2 cups) Nespresso Stormio cold coffee
- 4 gr versawip
- 2 g xanthan gum
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- Using a knife, pare the duck breasts, removing connective tissue and excess fat, then score the fat without cutting into the flesh and season generously with salt and pepper.
- In a non-stick pan, cold-fry the duck breasts over a low heat, fat side down, for up to 10 minutes. Degrease the pan, then brown the fat side of the duck breast over high heat for a few minutes.
- Place the duck breasts flesh-side down on a baking tray and continue cooking in the oven for 8 to 12 minutes, depending on desired doneness.
- At the end of the cooking time, remove the duck breasts from the oven, remove the aluminium foil and leave to rest for a few minutes before slicing.
- Coffee foam
- Using a stand mixer, whip the cooled coffee with the versawip and xanthan gum.
- Once a fine, dense foam has formed, set aside to serve.
NB: The duck breast is tastiest when still pink throughout.
