Another one of those nibbles that you can show off with and do little work and all in advance. The gelatine needs to set and it’ll taste even better the next day. So plan a little bit ahead and prepare this one the evening before the day you want to serve it.
- duck breast
- orange zest
- olive oil
- orange juice
- gelatine sheets
- separate the skin from the duck breast and cook it face down first in a hot pan, then turn it and remember to press it down, take away and leave to dry for a moment, add some salt, wrap in cleanfilm and put under a weight to stay a straight as possible;
- cut the breast into chuncks and put in a pan with a little bit of butter and olive oil, along with some garlic and a sprig of rosemary, season;
- once the breast is almost cooked add the cointreau, let it evaporate, add the zest and the juice of the orange and add cream and butter;
- leave the gelatine sheets to soak for 5 minutes into cold water, then press the water out and dissolve in some of the sauce;
- blizz the meat with some of the rosemary and half of the clove of garlic, add the gelatine with the sauce, blizz until combined, pour in a form wrapped with clean film and put in the fridge to set;
- before serving, slice some shallots very thinly and slice also the skin of the breast;
- spread some of the duck paté onto a slice of baguette, decorate with the shallots and a piece of duck skin.