Recette
In collaboration with the starred chef Julia Sedefdjian of the restaurant Baieta* in Paris, Trois Rivières offers a range of pairings with three of its aged rums.
Preparing the ducks :
Clear the chests and put them to smoke.
Confit the thighs to make the cromesquis. Shred after cooking and season with ras el-hanoutet of fruits and crushed dried fruits.
Make 30g balls and bread them.
Blend the raw celeriac to make the semolina and season.
Cooking :
Bake the ducks for 6 minutes at 180°.
Lift the fillets.
Service :
Arrange the semolina in an arc of a circle using a cookie cutter.
Arrange the cromesquis on top with a few sliced dry fruits.
Place the cans on the side of the plate.
Rhum pairing:
Trois Rivières VO Cuvée du Moulin, old agricultural rum 40%, 70 cl, 23.95 € available in supermarkets
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH, TO CONSUME WITH MODERATION
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