Duck supreme with Honeycrisp apple and chickpea purée

Preparation

Preparation (duck supremes)

1. Salt the supremes on both sides and place them skin-side down in a frying pan.
2. Light the ring over medium heat and cook for 7 to 8 minutes, basting the flesh side regularly with the cooking fat.
3. Add thyme and marjoram. Trim fat if necessary.
4. Turn the supremes over, flesh side down, and continue cooking for 7 to 8 minutes.
5. Remove duck from pan and wrap loosely in aluminum foil.
6. Let meat stand 15
7. In the meantime, peel and finely slice the apple, place the water in a bowl, cover with plastic wrap and microwave for 1 minute or more until the apples are stewed.

Preparation (the sauce)

1. Sweat the shallots in a little oil, add the maple syrup and heat until the mixture bubbles.
2. Deglaze with maple vinegar and add dehydrated grapes.
3. Cover with chicken stock and reduce by half.
4. Add sliced lemon, apple and cider vinegar. Taste and adjust seasoning if necessary.

Preparation (chickpea purée)

1. Place the drained chickpeas, water, olive oil and salt in the bowl of a blender or food processor, and blend on medium speed for 30 seconds.
2. Strain through a fine sieve, then add the hazelnut oil and lime zest and juice.

Preparation (onion confit)

1. Sweat the onion over low heat with a little oil until brown.
2. Add the maple syrup and vinegar, then blend for about 10 seconds with a hand blender, until slightly grainy.
3. Adjust seasoning.

Final assembly

1. Brush the skin of the duck breasts with the Honeycrisp compote and maple syrup.
2. Place the chopped pistachios on top and finish with a blowtorch or a short run under the grill.
3. Place a spoonful of chickpea purée, the duck supreme cut in half lengthways and a quenelle of onion confit at the bottom of the plate.
4. Finish by pouring the sauce over the meat.

Recipe by : Romain Abrivard (adapted from a winning recipe on Les Chefs!)