Lobster and duck breast with cocoa sauce, bock choy leaves and orange scent
Ingredients 6 persons
500gr Lobster tail
350gr Duck "magret"
0.5l Red wine
5gr Cocoa powder
200gr Bock choy
125gr Sugar white
2bag Carson vanilla tea
Salt & pepper
Infuse the tea bags 3 minutes in one litre of water with 15gr of salt (one and a half table spoon),
In a frying pan, cook the duck breast directly on the fat skin with rock salt. Cook it medium or as your taste.
Separate the bok choy leaves and cook them in salted boiling water, cool in iced water and rest in the refrigerator.
Cut the orange in 8 peaces and boil in water during one minutes, repeat this operation 3 times. Then join the blanched orange in a pan with 50gr of sugar, cover with water and cook slowly during one hour. Strain and blend to obtain marmalade. Also you can buy a good quality one with a little bitter taste.
Join the red wine and 50gr of sugar in a pan and boil until to get a thick syrup, it mustn’t be caramelized to have the taste of the wine In a pan, poor 20cl of water, 50gr of reduced red wine, 2 pinches of salt and the cocoa powder. Boil one minute and add little by little 100ge of butter. Cook until to get a shiny sauce with an homogeneous consistency
Heat the vanilla tea and cook the lobster in it without boiling during 8 minutes.
Warm up the bok choy leaves with the butte, warm up the sauce, remove the lobster and cut it in 6 peaces, cut the duck in 6 peaces and plate like on the picture.