Fairmont Algonquin’s Duck Breast and Goat Cheese

Updated 11 months ago

Ingredients:

1 Duck Breast from Le Ferme Diament

1 lb Grams Goat Cheese from Le Bergerie aux Quatre Vents

2 eggs

1cup Flour

1cup Panko

1 table spoon chopped fresh Parsley

lb Grams Pickled Ginger

pint Honey

cup of raspberries, fresh or frozen

Good Sea Salt and Fresh Black Pepper

Method:

Preheat oven to 375 degrees

Score and season Duck Breast

In a heavy bottom pan on medium/low heat, season with olive oil. Place duck breast, skin side down in pan. Cook for 15 minutes, turn breast over, cook on other side for 7/8 minutes. Allow Duck to Cool for 5 minutes before slicing

Form Goat Cheese into 4 puck shaped discs. Mix parsley and panko to togheter, dredge goat cheese in flour, then coat in beaten eggs and finally cover with panko. Place in refrdigerator. In a heavy bottom or Teflon frying pan at medium heat coat with olive oil and fry on both sides until golden brown.

In heavy bottom sauce pan combine ginger and honey. Bring to simmer and reduce by half.


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