Lobster and duck breast with cocoa sauce,Bock choy leaves and orange scent
- 500gr Lobster tail
- 350gr Duck "magret"
- 0.5l Red wine
- 150gr Orange
- 5gr Cocoa powder
- 200gr Bock choy
- 125gr Butter
- 125gr Sugar white
- 2 bags 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 pieces and boil in water during one minute, 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 you 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 100gr of butter. Cook until you 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 butter, warm up the sauce, remove the lobster and cut it in 6 pieces, cut the duck in 6 pieces and plate like on the picture.
- Bon appétit !