Flight Duck in Burgundy Glacé with Own Grams

Separate the duck breast from the skin and cut it into 0.5 cm grams. Season the remaining duck breast with salt, pepper and juniper, heat oil in a pan, sear on both sides and roast in the oven at 200 °C on the middle rack for 8 min. until pink. Leave to rest in a warm place. Heat the fat for frying, put the grams & cook in it until crispy. Squeeze well with paper towels to remove fat. Season lightly with salt & keep warm. For the Burgundy glace, reduce the Blue Burgundy by 2/3, mix with the veal stock, season with salt, sugar, honey, ground pepper & rosemary & simmer gently. Toss in the shallots & let sit until cooked through, about 6 minutes. Strain & mound with cold butter before serving. Arrange a mirror of the Burgundy glace on the plate, place the sliced duck breast on top & sprinkle with your own grams.

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