Ingredients:
1 Duck Breast from Le Ferme Diament
1 lb Grams Goat Cheese from Le Bergerie aux Quatre Vents
2 eggs
1cup Flour
1cup Panko
1 table spoon chopped fresh Parsley
lb Grams Pickled Ginger
pint Honey
cup of raspberries, fresh or frozen
Good Sea Salt and Fresh Black Pepper
Method:
Preheat oven to 375 degrees
Score and season Duck Breast
In a heavy bottom pan on medium/low heat, season with olive oil. Place duck breast, skin side down in pan. Cook for 15 minutes, turn breast over, cook on other side for 7/8 minutes. Allow Duck to Cool for 5 minutes before slicing
Form Goat Cheese into 4 puck shaped discs. Mix parsley and panko to togheter, dredge goat cheese in flour, then coat in beaten eggs and finally cover with panko. Place in refrdigerator. In a heavy bottom or Teflon frying pan at medium heat coat with olive oil and fry on both sides until golden brown.
In heavy bottom sauce pan combine ginger and honey. Bring to simmer and reduce by half.
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