Pan Seared Duck Breast with Brown Sauce

Method

1. Clean the duck breast, pat it dry, cut it into bite sized pieces, season it with salt and pepper for 15 minutes, then steam it for 10 minutes.
2. Heat a pan, add 1/2 tablespoon unsalted butter, and once it melts lay in the duck breast and sear it until the skin is golden and crisp.
3. Peel the daikon radish and press it into rounds with a cutter. Melt 1 tablespoon butter in a pan, add the radish and cook it with 100ml brown stock.
4. Dissolve 5g agar in 150ml water, stirring until completely smooth, then set it over the heat and stir until it foams, and dissolve in 70ml tomato juice. Once the mixture returns to a boil, pour a thin layer into a mold, let it set, then press out rounds with a cutter. Rinse the olives, blend them fine, place them in the center of each tomato jelly round and fold it over.
5. Bring the remaining 100ml brown stock to a boil in a pan, add 1 teaspoon minced rosemary, stir, and season with a little salt and pepper.
6. Arrange the duck breast on a plate with the cooked radish and the brown sauce, and garnish with a sprig of fresh rosemary.

Tips

• Ginger and rice wine rubbed over the duck take away the strong smell, after which it is rinsed and drained.
• Scoring the skin in a crosshatch and slicing at an angle into 1cm pieces gives more tender, better seasoned meat.
• Searing skin side down first and turning as little as possible keep the juices in.
• Agar is the same thing as the soft agar jelly powder sold at the market.
• Brown stock can be made at home from roasted beef bones, or from a concentrated beef stock cube diluted with water.