Le Magret de Canard Rôti: Duck Breast/Magret: Duck Breast 5pcs (+-250gr each) Salt to taste Black Pepper to taste Duck Jus 200gr Chervil 1pack Edible flowers 1 pack Cranberries Method: - Slice crosswise the skin for easier cooking. - Panfry slowly, skin side first until nice golden color, then turn over for 1 minute, then back on the skin side and in the preheated oven at 180*C on convection heat for +- 10 minutes. - Take out and rest on a wire in a warm place. - Deglaze the pan with the duck jus for the sauce Sauteed Pear & Pear compote: Pear Bosc 2pc Butter Elle & Vire 20gr Honey 20gr Method; - Cut 5 nice slices of pear with the skin, with an apple corer take out the seeds - Pan fry slowly with a little butter and Honey - Peal the rest of the pear, then make a compote: - Dice the pealed pear trimmings, sear them in a small pot with a little butter and honey - When soft blend then and put in a piping bag, keep aside Plating: - Heat all the ingredients - On a large black plate make Pear pure dots from large to small on the plate as per picture, on the right add the sauteed pear slice put some cranberries at the center of the pear. - On the left top side put the confit red cabbage in a small ring, add the cromesqui on top then poor the sauce right below. - Sliced the duck breast place on top of the sauce, garnish with chervil and edible flowers, - Ready to eat, bon Appetit! Recipe by @gillesmarx @amuz_gourmet #homemadeindonesia #aplikasihomemadeindonesia #gillesmarx #resepnatal #duckrecipe #christmasrecipe #christmasappetizer #christmas #christmasfood #recipereels #recipe #finediningjakarta #finedining #cookingreels #frenchchef #frenchrecipe #resep #ayomasak #belajarmasak #kulinerjakarta #resepenak #kulinerindonesia #frenchfood #duckbreast