Preparation: Season with salt and black pepper. Fry duck breasts in a hot frying pan until golden brown (the breasts should be rare on the inside). Put aside.
Ingredients: Duck (or chicken, optional) bones, 1/2 liter of red wine, bouquet garni (optional), 1/2 liter of chicken broth, 100 grams of acai pulp, 100 grams of fresh butter
Preparation: break apart the duck bones and saute them in a large saucepan. Add chicken broth, red wine, and bouquet (optional). Reduce to 1/4 of the volume, strain through chinois (type of strainer or sieve). Add the acai pulp, adjust seasonings and, lastly, thicken the sauce with fresh butter.
Ingredients: 1/2 kilo of parsnips, salt and pepper, 200 ml of heavy cream, 200 grams of clarified butter
Preparation: Cook parsnips in salted water. Strain and make a puree with heavy creamy. Form blinis (little balls) and fry them in hot butter. Put aside.
And the presentation…
Spread some of the sauce in the bottom of the plate. Lay the parsnips blinis over the sauce and the thinly sliced duck (or chicken, optional) breast on one side. Decorate with a sprig of rosemary, basil leaves, and cherry tomatoes.