The sauce: Cook herbs in a little bit of butter until exactly brown. Extinguish with red wine. Add duck stock and reduce by half. Drain sauc= e through a crockery rag and bring to the boil one more time. Before serving, bind (assemble) with the rest of the iced butter pieces and season with salt, pepper and a little bit of juice of a lemon.
Vanilla Syrup: Boil all ingredients in a small saucepan until syrup-like consistency. Strain through a fine hair strainer and keep warm until ready to serve.
Duck Breast: Season duck breast with salt and season with pepper. Place in a warm roasting pan, skin side down. Bake in the oven at 200 °C , 6-8 min. Rest for 8-10 min. Cut into slices. 1/2 breast per person.
Foie gras: fry in a dry, warm frying pan until golden brown and crispy on both sides. Be careful: it goes in a jiffy. Remove from heat and season with a little rosemary, salt and pepper.
Chicory: Cut chicory in half lengthwise. Melt sugar in a frying pan and make on low flame until light caramel. Add butter. Sauté chicory in caramel on both sides until golden brown= . To serve: place 2 pieces of chicory on each plate. Place slices of duck breast next to it like a brick. Pour a drizzle of vanilla syrup over the chicory. Pour some sauce around the meat. Place foie gras on top of the meat.
Our tip: If you like to cook with fresh herbs, get
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