Portions: 4 1 large shallot Olive oil 1 tsp sugar 3 tbsp raspberry vinegar Chives Salt and pepper 2 medium tomatoes 500 gm whole smoked breast of duck (not sliced) 2 crottin de chavignol 2 avocados
Cook the breast of duck in a hot pan, skin side down first for about 20 minutes until medium done. Leave to rest and cool. Slice duck, and chop into small cubes. Save 8 slices for decoration. Reduce raspberry vinegar and sugar until it turns into a light syrup equivalent to a tablespoon and add 3 tablespoons of olive oil, salt and pepper. Set aside. Caramelise lightly some finely chopped shallots in a little olive oil and a pinch of sugar. Allow to cool and add to the dressing. Peel the tomatoes by blanching them: remove the skin and cuticle, cut in quarters and remove pips. Dice into small cubes the size of a concassee. Add salt and pepper, chopped chives and a little of olive oil to bind the ingredients. In a small size tall metal ring place 2 spoons of the diced tomatoes. Press firmly each layer. Place lightly seasoned slices of avocado on top of the tomatoes. Fit the slices so they stick to the edges of the ring. Prepare the cheese: save 8 thin discs of the cheese. Chop the remaining cheese into small cubes and season and drizzle with a little olive oil. Place chopped cheese on top of the avocado, press lightly. Glaze disc under a hot grill until golden brown and place disc on top of the diced stack. To serve: Place stack on a plate and remove ring carefully. Place one or two slices of duck for decoration on each serving. Drizzle dressing around, serve cold not chilled. Recipe supplied by: Robert Moss Waddell