Duck Breast With Earl Gray Tea And Pineapple Carpaccio

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  Step 1

  Peel the pineapple and cut it into thin slices. Collect the juice. Melt a little duck fat in a pan and quickly put the pineapple slices in it. Keep warm.
  Prepare the sauce: Slice the shallots and cook them in a spoonful of duck fat until they are transparent. Add the pineapple juice, a cup of Earl Gray tea, a pinch of thyme, a spoon of honey, a little soy sauce.

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  Step 2

  If necessary add a little cornstarch to improve the consistency Adjust seasoning.
  Line the skin of the duck breast, Place it in a hot pan and cook over medium heat until the skin turns brown. Flip the duck breast and cook on the other side. Cover and let stand for a few minutes. Slice into thin slices.
  Arrange on hot plates, alternating slices of pineapple and slices of duck breast. Drizzle with the tea sauce. Garnish with rice, kumquat jelly and a sprig of thyme.
  This dish can be served with rice or quinoa.

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