1 Prepare the duck breast by deeply scoring the fat in a crosshatch pattern then in a pan place it fat side down and cook for 8 minutes, turn it over salt and pepper then cook for 2 minutes on the flesh side, then remove the fat, turn off the heat and under the duck breast place a small overturned plate then cover (resting).
2 Blend together duck mousse and mashed Soissons beans then add the foie gras mixing it intimately test the seasoning and keep chilled.
3 In a saucepan pour the jam and wine vinegar then let reduce to ¾, add the veal stock, test the seasoning and at the last moment add a small square of raw butter stirring (mounting a sauce)
4 Then slice your duck breast into 12 thin slices place in the center of the plate your crackles spread with your mousse, arrange 3 thin slices of duck on top and coat with your hot sauce.
This recipe was created as part of the Alexandre Dumas Festival in Villers Cotterêts the beautiful Alexandre loved very much the duck and orange association it was therefore for me the opportunity to showcase this exceptional orange jam arriving from Cape Corse.
If you cannot find crackers replace them with shortcrust pastry bases, same for Soissons bean mousse you can also replace it with plain chestnut puree.
*www.lescedratsducapcorse.com
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