Ingredients
- 4 Handful Mesclun
- 200 g Smoked duck breast La ferme St Jacques
- 250 g Goat cheese
- 1 Unit Baguette rustic
Sauce
- 250 ml Xérès vinegar
- 2 Tsp Sugar
- 1 Unit Anis star
- 1 Pinch Black pepper
- 1 Pinch Salt
- 1 Unit Orange zest
Servings: people
Instructions
- Begin with heating the Xérès vinegar in a pan with sugar, anis star, black pepper and salt on medium fire.
- Once the mixture reduces and become like syrup, turn off the heat, remove the anis star, add the orange zest, and wait untill the syrup cools down.
- Proceed with the plating by adding the Mesclun, the smoked duck breast, the goat cheese and a piece of the rustic baguette.
Recipe Notes
Recipe by: Antonio El Khoury
