Atelier Cocktail & Bistro: seared duck on juniper, red cabbage and grapefruit salad, almonds

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We really love to invite interesting people and have them cook something for the blog. Luckily, we know a lot of amazing food oriented minds, so you can look forward to plenty of interesting recipes. This time, we invited guys from Atelier Cocktail & Bistro that will soon open in Brno. Their concept is based on cocktail and food pairing and we just cannot wait!

Jakub actually prepared two recipes, so there will be more soon. And instead of wine pairing, Milan prepared a great cocktail: and I don’t have to tell you that we can appreciate that. Well, it was fun, so hope to see you soon again, guys!

For 4 portions

2 duck breasts
20 g butter
5 pcs juniper
thyme
clove of garlic
salt and pepper

300 g  red cabbage
1 grapefruit
1 tsp maple sirup
2 tbs olive oil
1 tbs balsamico
some roasted almonds

Cut the cabbage using a mandoline slicer thinly. Cut out the grapefruit segments and prepare a dressing of the grapefruit juice, olive oil, balsamico and maple sirup. Mix everything together and sprinkle with roasted almonds.

Cut into the skin and sear the duck breasts in a pan until they get nice and pink. Add a spoon of butter, salt, garlic, thyme and juniper and pour it lightly over the meat. Take it out and let it rest. Cut into thin slices and once it’s on a plate, pour over some hot butter.

CALVADOS SOUR

40 ml Busnel VSOP
15 ml Grand Marnier
15 ml grapefruit fresh juice
15 ml lemon
10 ml honey

Put all the ingredients in a shaker and shake it well. Strain through a sieve to a chilled glass. Calvados works really fine in combination with the light salad: its aromatics completes the flavours.

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