Original recipes Gold Nova 2008 !

Method                 

• Heat the honey slightly till liquid and mix with the pomegranate molasses, Melfor vinegar, peppers and ginger.
• Place the duck breast flesh side down into the marinade and marinate for 2 hours.
• Score the fat and cook over gentle heat.  Remove the fat regularly, and once all the fat has completely melted, increase the temperature, turn the breasts over and seize for 2 minutes.

• Peel 6 potatoes and cook in boiling water.
• Drain and add a knob of butter and mash with a fork.
• Season and keep warm.

• Place a sheet of baking paper in a large pan.
• Finely slice the potatoes using a mandolin.
• Dip each slice into clarified butter and arrange them into 4 roses in the pan.
• Cook over very low heat.
• When the underside of the roses have become golden, cover them with another sheet of baking paper and turn over to complete the cooking process.

• Place a disc of crushed potatoes on a hot plate. Place a potato rose on top.
• Remove the duck breasts from the pan and cut into slices.
• Arrange the slices on side half of the rose.
• Deglaze the pan that the breasts were cooked in with the remaining marinade and reduce slightly.  Drizzle some sauce over the breasts and dot on the plate to decorate. Serve immediately.