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Duck breast with creamy polenta, grilled peach and fennel
Duck breast with creamy polenta, grilled peach and fennel
This elegant duck breast showcases the perfect balance between seasonal summer fruit and refined French culinary techniques. The dry-aged duck breast is accompanied by crispy roasted duck skin, glazed with a fragrant spiced honey infused with lavender, coriander seeds, and fennel seeds. As it caramelizes, the glaze creates a delicate, golden crust that enhances the rich flavor of the duck.
The dish is complemented by grilled peach, prepared using sous vide technology with fresh herbs and peach juice to preserve its natural juiciness and vibrant aroma. A refreshing fennel salad dressed with a citrus vinaigrette adds brightness and freshness, perfectly balancing the richness of the meat.
A silky creamy Parmesan polenta provides a smooth, comforting accompaniment, while a rich duck jus ties the entire composition together with deep, concentrated flavors.
This refined duck main course celebrates the harmony of seasonal ingredients, contemporary fine dining, and the elegance of Hungarian gastronomy, creating an unforgettable culinary experience at one of Budapest's Michelin-recommended restaurants.
