Duck breast fillet with sweet potato tarte tatin en chillies
Ingredients (10 servings)
1 kg Sweet Potato Diced
10 sheets Puff pastry
2 dl Full cream
400 gr Duck breast fillet
400 gr Cherry tomatoes, halved
2 tbsp. Hazelnuts
200 gr Sugar
100 gr Peas, blanched
10 gr Dried parsley
10 gr Matcha powder
2 cuts White bread (without crust)
Heat the sugar and a little bit of water in a saucepan on a low
heat until the mixture turns brown. Add water so to get a thick
Meanwhile, fry two thirds of the sweet potato golden brown and
Lightly grease the baking moulds and distribute the caramel
over the moulds.
Cut the chillies into thin strips and divide them with the
sweet potato over the moulds.
Then place the puff pastry over the moulds and fold the sides
around the sweet potato.
Bake the tarte tatin golden brown and cooked at 180 °C for
about 15 minutes. Remove the tarts from the oven and allow the
tarte tatin to cool slightly. Distribute the tarte tatins evenly on
an oven shelf.
Put the remaining sweet potato in the cream and cook until
soft. Then smoothly turn in a Magimix and if desired rub through a
sieve for an even smoother structure.
For the green powder, mash the blanched peas and the rest of
the ingredients into a smooth mass. Spread onto a silicone mat and
dry at 60 °C for 8 hours. When dry, chop finely into a powder.
Toast the hazelnuts for about 6 minutes until golden brown and
Fry the duck breast until golden brown and crispy and cook at a
low temperature until medium rare.