Duck Breast on Soup Vegetables

Prepare vegetables ready for cooking. Cut carrots into diagonal slices, potatoes into small cubes, Jerusalem artichokes lengthwise into quarters and celery into slices. Heat butter in a small saucepan and briefly glaze the vegetables. Extinguish with poultry stock, should not be covered, but only halfway up and simmer on low heat for 10 min until almost done.

In the meantime, season duck breast with salt and pepper, score skin into rombs or possibly prick all over the skin side. Sear skin side down in a frying pan in a little oil. Turn and fry briefly on the meat side until hearty brown, adding the shallot. Lift vegetables out of saucepan with slotted spoon and transfer, dripping wet, to ovenproof dish. Stir in tarragon and garlic. Dust with a tiny bit of Neugewürz d’Espelette. Drizzle a little olive oil over. Place duck breast skin side up and brush with honey. Put in the stove for 15 min (gas level 4).

Degrease pan set with a paper towel. Deglaze with the clear soup from the vegetable pot. Mix in the juice of half the orange. Reduce slightly. Season to taste. Strain to remove roasting residue and reheat in wiped out skillet. Bind (assemble) with ice-cold pieces of butter.

Cut duck breast into diagonal slices, should still be pink. Pile duck slices and a little vegetables on plates. Surround with sauce in streaks.

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