Did I already mention that I love cooking – or rather plating – with flowers? Because I truly do. This is another seasonal, low-carb recipe pimped up with an amazing floridity.
Sous vide duck: Score a diamond pattern through the skin and fat of the duck breast with a sharp knife. Be careful not to score the meat. In a hot pan, gently roast the breast evenly starting with the fat side down. Salt the meat and add sage, rosemary and garlic to the pan for extra taste. No additional frying fat will be needed.
Place the duck along with the herbs into a bag, vacuum seal and place it for one and a half hours in 58°C water. Remove from the bag and give the meat some minutes in a hot pan for crispiness.
Rhubarb chutney: Peel – if necessary – and dice 200 g rhubarb. Finely chop a shallot. Fry in some olive oil. Add some salt, a generous splash of white wine and a smaller one of white aceto balsamico and bring to a boil. For sweetness, add chopped dried apricots and as much brown sugar as you fancy. Season with garlic, chili, cinnamon and cardamom. Let simmer for at least an hour.
Plate by placing the duck in the middle of a plate and the chutney in a half circle next to it. Place edible spring flowers and leaves on top of the chutney to create a meadow.