- Cutting à vif of the grapefruit
- Cutting the pomegranate in half and pitted
- In a dry frying pan let the hazelnuts burn without discoloration, after cooling, grind into a crumble
- Cook duck legs at 85-90° in duck fat, let cool a bit and then pick the meat off the legs
- Prepare sauce for mixing under the meat
- Sauté onion, carrot and mushroom
- Deglaze with orange and Madeira
- Reduce to half, add reduced brown stock
- Spices : ras-el-hanout, star anise, fennel seeds, mustard powder)
- Moving on to dress
Frank Hardyns & Ines Marzougui
Chefs from Lust & Dust
