Roast duck breast
Two halal duck breasts, about 300 grams each
100 grams almond powder
30 grams sweet paprika
30 grams ras el hanout powder
300 ml olive oil
Combine spices and olive oil to make a rub, coat breasts and leave to marinate for 30 minutes at room temperature. Sear the breasts in a hot frying pan with a little sunflower oil for about three minutes on each side. Let cool to room temperature, and cut into one-centimetre-thick slices on the diagonal. Preheat the oven to 350 Fahrenheit, and roast for about five minutes, or until pink on the inside.
Melon Sauce
One half melon, sliced
500 ml whipping cream
Two shallots
One tablespoon butter
One tablespoon flour
Sweat the shallots and melon with butter until shallots are glassy, but be careful not to brown them. Sprinkle with flour. Add cream, season with salt and pepper, and simmer on low heat until the melon falls apart. Purée. Can be made the night before. Warm and add finely diced pieces of melon just before ladling over cooked duck.
Source: Chef Ali Bouaoune, Les Enfants Terribles