Fine Dining Made Easy: Crispy Duck & Smoky Onion Twist

Preheat the oven to 200°C (392°F).

Chop tomatoes and red bell peppers roughly, spread them on a tray, drizzle with oil, and bake until they get some color.

Boil small shallots in salted water for about 6 minutes and large shallots for about 10 minutes until soft.

Transfer boiled shallots to cold water to stop cooking, then peel them.

For caramelized shallots, slice them thickly; for shallot cups, cut them in half and separate the layers.

Use a blowtorch to burn the shallot cups for a smoky flavor.

Finish baking the vegetables with a blowtorch for additional color and smokiness.

Transfer baked vegetables to a blender, add mustard, honey, chili, salt, pepper, and white vinegar, then blend and strain to make the barbecue puree.

Prepare the onion sauce by chopping onions in half, spreading them on a tray, drizzling with oil, and baking until dark.

Mix baked onions with fresh thyme, peppercorns, fresh garlic, and chicken stock in a pot and cook for about 2 hours.

Strain the sauce, reduce it, and add butter and salt to taste.

Clean the duck breast, season with salt and pepper, and cook skin-side down slowly to make it crispy.

Finish cooking the duck breast in the oven at 188°C (370°F) for about 6 minutes, adjusting time based on preference.

Caramelize shallots in a pan with oil and sugar for about 30 seconds until they get a nice color.

Reheat the caramelized shallots in the oven.

Let the duck rest for about 3 minutes, then slice it into two pieces.

Plate the dish starting with barbecue puree, add duck breast slices, caramelized shallots, shallot cups filled with chili oil, and red salad leaves, finishing with onion sauce.

Equipment Needed

Spice Level:

Dietary

Allergens