Who can resist the calling of a classic chocolate muffin - rich, sweet and indulgently delicious....
1 duck breast
Oil as needed
Salt as needed
2 leeks, thinly sliced into 8-cm lengths and thoroughly cleaned
8 g butter
A piece of dried orange peel
Ground black pepper as needed
1 clove black garlic, peeled and puréed
2 g spring onion sprouts
Preheat oven to 180°C (350°F). Place duck skin-side down on a clean surface. Using a knife, make a tiny cut through the duck. Be careful not to cut the meat through. Heat oil in a frying pan over medium heat. Place duck skin-side down in pan and grill until light brown. Remove from heat. Place duck in oven at 180°C (350°F) for 2 minutes. Remove from oven and place duck in oven at 60°C
(140°F) for 30 minutes. The duck will continue to cook in the residual heat. Sprinkle salt over duck.
Boil leeks in lightly salted water. Place leeks in butter and season with salt. Boil leeks in lightly salted water. Place leeks in butter and season with salt.
Place dried orange peel in a food processor and process until fine. Heat oil in a frying pan over high heat and grill duck skin-side down. Cut and divide duck into equal portions. Season with black pepper and salt.
Decorate serving plate with silhouettes of birds in flight with black garlic purée if desired. Place duck and leek on plate. Sprinkle ground orange peel over. Garnish with spring onion sprouts and serve.
Credits: Chefs Collective by Michelle Tchea