Benjamin Rousseaux, sous chef under Michelin-starred chef Simon Scott at Bistrot Saveurs in Saint-Avit, is passionate about rum. He now runs his own restaurant: L’artist.
‘To complement this recipe, I chose Eminente Gran Reserva No. 2 from Cuba for its notes of candied fruit and spices, which come from its ageing in Sauternes barrels. It pairs perfectly with duck tartare and mojito mousse.’
Duck breast tartare, Jerusalem artichoke crisps and Mojito mousse X Eminente Gran Reserva No. 2
Serves 4
Ingredients
For the tartare:
– 2 duck breasts, 200 g each
– 1 red onion
– 4 gherkins
– 4 tablespoons salted soy sauce
– 2 tablespoons olive oil
– 1 tablespoon of wholegrain mustard
– 1 tablespoon of Eminente Gran Reserva No. 2 rum
– Fresh coriander
– Salt and freshly ground pepper
For the Jerusalem artichoke crisps:
– 500 g Jerusalem artichokes
– 1 litre sunflower oil (for frying)
– Salt and Espelette pepper
For the mojito mousse:
– 20 cl whole cream
– 1 lime
– Mint leaves
– 2 cl Eminente Gran Reserva No. 2 rum
– Salt and freshly ground pepper
Preparation
PreparationFor the chips:
Peel the Jerusalem artichokes and slice them thinly using a mandolin (less than 1 mm thick). Heat the oil in a pan to 130°C, then add the Jerusalem artichoke chips to the oil and wait until they rise to the surface and stop sizzling. Remove them onto kitchen paper and season.
For the duck tartare:
Remove the skin from the duck breasts, cut them into thin strips, then into long sticks and finally into small cubes. Peel and finely chop the red onion. Chop the gherkins and fresh coriander. In a bowl, mix the finely chopped duck breast, coriander and gherkins. Add the rum, soy sauce, mustard and olive oil. Taste, season if necessary and set aside in a cool place.
For the mojito mousse:
Chop the mint and squeeze the lime. In a large bowl, whip the cream with the rum, salt and pepper until stiff. Add the lime juice and mint and set aside in a cool place.
Dressing & Finishing
Place the tartares on one side of four rectangular plates (use a cookie cutter to shape your tartares). Place a quenelle of mojito mousse on top of your tartares (use a warm spoon). Add the Jerusalem artichoke crisps and serve immediately. Bon appétit!