Dick breast with beans



  • Duck breast 175 gr
  • white beans 40 gr
  • green peas 10 gr
  • bird cherry 35 gr
  • seed oil 15 ml
  • thyme/rosemary 1 gr
  • garlic 2 gr
  • melted butter 10 gr
  • chicken demi-glace 10 ml
  • sea salt 10 gr
  • chicken broth 1 l
  • hoisin sauce 140 ml
  • oranges 20 gr
  • star anise 2 gr
  • cinnamon sticks 5 gr
  • cardamom 3 gr
  • cloves 1 gr
  • black ball pepper 5 gr
  • juniper berries 2 gr
  • bay leaf
  • apple purree 100 gr

Clean the duck breast from the veins and excess fat.

Remove stones from bird cherries, cut in halves. Blanch beans.

Cooking the sauce: add hoisin sauce, orange juice and spices (star anise, cinnamon sticks, juniper berries, cloves, cardamom) to a chicken broth. Boil everything for 5-6 minute, leave it to cool for some time and sieve. Whisk the sauce with blender and add butter pieces (make it thick).

Fry the chicken breast on a grill until golden crust, steam fat for 3-4 min and bake in an oven at 180 C for around 10 min, adding garlic, thyme and melted butter.

Fry beans on a grill as well and bake with bird cherries (separately from the duck).

Serving: lay out chicken breast and garnish on a plate. Season with sauce.

The dish is ready. Bon appétit!

Recipe: Uilliam Lamberti, Georgy Troyan



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