Name: Nature & Respect free-range duck with mustard sauce & leek sauce
Cuisine: Française

Clean the duck, pat dry & remove excess fat
Salt & pepper the duck
Place half of the halved shallots with the free-range duck in the roasting tin in the oven at 120 °C
Baste every 20-30 minutes with the released fat so that the free-range duck from Nature & Respect is nicely browned and crispy
After 2 hours, take the duck out of the oven

Sauté the remaining finely chopped shallots in a pan with butter
Deglaze with duck stock & allow to reduce
Add the cream and mustard & season with apple cider vinegar
Reduce to the desired consistency with chopped thyme
Form a bed of the leek vegetables on the plate & decorate with cress and fresh thyme
Garnish the mirror of mustard sauce next to it with pear slices
Carve the duck at the table and serve

Nature & Respect free-range duck with mustard sauce & leek sauce

Bon Appétit