Canapé with Sous-Vide Duck Breast on Pear in Grenadine Syrup

Preparation

Sous-Vide Duck Breast:

1. Wash the duck breast, dry with a paper towel.
2. Make shallow cross-cuts on the breast skin, add salt and pepper to taste.
3. Fry the duck breast in sunflower oil on both sides (skin side down first) until golden brown.
4. Coat the breast with Nori sauce, place in a special bag or baking sleeve, release air, and tie.
5. Immerse the bag with meat in prepared water and place in the oven for 1 hour at 60°C.

Pear in Grenadine Syrup:

1. Peel the pear, remove the core, cut into 4×4 mm cubes.
2. Heat sugar in a pan, add pear pieces and stir.
3. Pour in Grenadine syrup, caramelize the mixture until excess moisture evaporates.
4. Strain the caramelized pear to remove excess syrup.

Canapé:

1. Slice the duck breast thinly.
2. Place a layer of pear in syrup on each TM "Aviant" crouton.
3. Top with pieces of duck rolled into a spiral.
4. Garnish canapés with fresh herbs.