Makes: 2 servings

More than 45 minutes

A bit difficult

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  • 1 duck filets
  • 4 carrots
  • 3 purple turnips
  • 1 orange turnip
  • 1 cabbages romanesco
  • 1 potato
  • 120g (4.2 oz) 4 cereals blend
  • 20 cl of balsamic vinegar
  • 1 tbsp of honey
  • 15g (0.5 oz) fresh ginger



Preheat your oven at 60° C.

1. Raw vegetables

Take one purple turnips and orange turnip. Slice them with a very fine mandolin.

2. Cooked vegetables

Peel carrots, 2 purple turnips (cut in 4 pieces) and potato (cut into a little thick slices), cut 6 spikes of romanesco cabbages.

Put the vegetables in a steamer, cook 10-15 minutes, planting the tip of a knife to check. When your vegetable are cooked, stop the heat but let them into the steamer to keep warm.

Place the potato slices in a skillet with the olive oil, fry. Book.

3. The duck filet

Remove excess of fat of the meat. Quadriller the surface with a knife. Salt generously with the Fleur de sel, for it to be crispy.

Start cooking the fatty side of the filet in a cold pan. Cook for 10-15 minutes (watch the color). Return the duck breast and cook for 10 to 14 minutes according to the cooking you prefer.

Put the duck filets in aluminum foil (keep the pan containing the duck fat) and then in an oven at 60° C to keep it warm.

4. Cereals crust

In the duck fat, put the 120g of 4 cereals blend, let brown. Place this mixture on absorbent paper.

Chop the ginger and mix it with cereals. Book.

5. Balsamic honey sauce

Remove the melted fat of the pan but do not wash. Deglaze with the vinegar, let reduce then add honey. Wait until the sauce is syrupy. Add the cream off the heat to soften the juice.

6. Presentation

Cut the duck breast into thick slices lengthwise, place the grain ginger mixture on the top. Put the vegetables and potatoes. Alternate with thin slices of raw vegetable.

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