Seared Duck fillet with forest fruit and hoi sin sauce
- 1 pc Fresh duck fillet
- 100 grForest fruits fresh or frozen (blackberries, raspberries, blueberries, boysenberries)
- 5 gr Rock salt
- 10 gr Demerara sugar
- 1 stalk Rosemary
- 2 gr Black pepper freshly crushed…not ground
- Orange zest from an orange
- 20 ml Extra virgin olive oil
- A slice of whole-wheat bread
- 50 ml hoi sin sauce
- 30 gr white sugar
- Juice from half a lemon
Take the duck fillet and score the skin just up to the meat keeping it intact.
In a small bowl combine salt, olive oil, orange zest, the leaves from the rosemary stalk, sugar and pepper to create a thick mixture. Rub the scored skin with that and sear it for 2 minutes each side in a hot pan.
Place it in a preheated oven 185 Celsius for 12 minutes approximately depending on the thickness of the fillet to medium. A thermometer inserted should show 53-55 degrees.
You can cook the filet to your liking, rare, medium or well done.
In the meantime, prepare the sauce.
In a sauce pan add the forest fruits, sugar and hoi sin sauce bringing to a slight boil. The fruits should still be whole and shiny. Add lemon juice to keep the colours vibrant and add tartness to your sauce.
Toast the bread and set aside.
In a white plate place the ¾ of the sauce. On top put the bread and the duck fillet sliced to a fan.
Decorate with a rosemary spring and dashes of olive oil!