- 2 small duck breast
- 1/2 teaspoon Black pepper
- 1 teaspoon Ground star anise
- A few turns on the mill with white pepper
- 1 teaspoon salt
- 1/2 red onion
- 1 tbsp water
- 2 tbsp guava pulp
- 2 tbsp raspberry vinegar
- Vegetable oil
- Duck fat
- White pepper, to taste
Sesame Crouton:
- Loaf of bread to your liking
- Sesame oil
- Sesame Seeds
Preparation
Score the duck breast skin very fine and rub with: Crushed star anis, fresh thyme black pepper and a pinch of salt. Leave to marinate an hour or two.
Fry breast crispy in hot pan on skin side and turn for a few minutes, save the fat in the pan for the dressing. Bake breasts in 300ºF oven until medium and set to cool, but don't refrigerate.
Put the first 4 ingredients in blender and blend. Add vegetable oil slowly when blender is running, until semi thick. Add duck fat and salt and white pepper in the end of process.
Cut a loaf bread in long sticks and toast in oven with sesame oil and black sesame seeds. Serve with heart of palm spring onion, tomato and lettuce tossed in the raspberry vinaigrette.
