Duck duo, pan-seared foie gras with pink peppercorns and clove-scented toast, fan of duck breast marinated in Madagascar honey

Preparation steps : 

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1. Setup: Prepare your workstation with all the ingredients and necessary utensils.

2. Honey & pink peppercorn mixture: Warm the honey with the pink peppercorns, then set aside.

3. Duck breast preparation: Trim and score the duck breast. Season with salt and pepper.

4. Cooking the duck breast: Heat a pan without any fat. Cook the duck breast skin-side down for 3 minutes, then meat-side down for 1 minute. Remove from the pan, dip into the honey/pink peppercorn mixture, and set aside.

5. Flavored toasts: Melt the butter in a pan and infuse it with the cloves. Dip the white bread slices into the flavored butter. Toast the slices in the pan for 1 minute on each side. Remove and set aside.

6. Foie gras preparation: Mix the flour with pink peppercorns. Coat the foie gras slices in this mixture. Heat a pan and cook the foie gras for 2 minutes on each side, then set aside.

7. Plating: Slice the duck breast into a fan shape and arrange it in a verrine. Place the toasted bread slices on a plate and top with the seared foie gras. Garnish with green salad and microgreens.