Duck breast with citrus jus and spinach mousse

This dish is from Aquitaine again, specifically Landes d’Armagnac.

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Filet de Canard aux Agrumes, Mousse d’Epinards

This dish was yet another fun addition to my repertoire. The ends of the duck breast should have be trimmed prior to plating, but c’est la vie. This dish is garnished with crisp potato gaufrettes, orange segments, and duck jus with orange zest julienne.

January 27th, 2017

 

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