Duck breast, airelles (cranberry) sauce and (Japanese) turnip puree.
Sauce aux airelles. The red airelles are berries quite similar to cranberries that can found in the woods of Northern Europe. Anyway, all I get here is :
I soaked them 24 hours in red wine. Made a roux, an onion compote, added wine and pasted cranberries. Then after hours, mixed the sauce, added a few spices and reheated with soaked cranberries and their wine.
These small turnips need only a few minutes in boiling water. Mashed them, added cream.
I cook the duck very little on a very hot pan. It’s red inside. A magret is a part of breast that comes with a layer of fat skin. Ideally, cook it whole, starting on the fat side, then slice. Well, they sell it sliced, so as you see…