BISCUIT, AUBERGINE CAVIAT, CARAMEL APPLES, DUCK BREAST, BALSAMIC CREAM

This is one of the first recipies that I invented all by myself! I've always had great revieuws about it so I hope you will try it. Trying it is loving it ! ;) enjoy

Ingredients: Aubergines, eggplant caviar (cf.) salt, pepper, flour, oil, brioche bread, butter, ganny apples, sesame seeds, sugar, duck breast, wheat salde, arugula, alfalfa sprouts or leek sprouts, balsamic cream.

1. Cut eggplant slices with a mandolin, about 2 mm. Gorger them with salt and let stand 20 min. rinse thoroughly to remove salty taste. Dip the slices in the flour. Bake in the oven at 200° C with a drizzle of oil for a few minutes. OR, more beautiful, but fatter, fry...
2. Make eggplant caviar ( cf. eggplant caviar)
3. Make a croutillant disc: Cut out the bread discs with a cookie cutter and toast them in the oven with a little butter.
5. Melt butter on the pan, add a granny apple brunoise, sesame seeds and sugar to caramelize. Cut the fire after caramelization
6. Take the duck breast, make crosspieces on the fat. Cook the duck breast over the fat in already warm butter. Once the fat is well consumed, cook a little on the flesh side until well pinkened/ bleeding edge. Keep warm.
7. Place eggplant caviar, sesame apples, wheat salad and arugula, alfalfa sprouts or leek sprouts on crispy disc. little balsamic cream bell.
8. Add the slices of duck mgret with a nice touch of balsamic cream.
9. Add eggplant tiles as well.
10. Sprinkle with chives and bread pine nuts