Directions

Rinse the fruit and the basil.

Peel and finely dice the rhubarb.

Cut each strawberry into 4 pieces.

Finely chop the basil.

Place the rhubarb and sugar into a skillet, cover and cook for about 20 min. Add the strawberries and continue cooking for another 5 min.

Remove from heat, add the basil, then let cool.

Spread some the cooled compote over each crêpe. Fold the crêpe in half, then in half again.

Chef’s tip

As a variation, replace the basil with mint or lemon thyme.

Taiwanese kabocha parmentier with bitter baby greens

Instructions

Kabocha purée
Preheat your oven to 150°C.
Rinse the kabocha, cut it in half and remove the seeds. Season with salt and freshly ground pepper and wrap in aluminium foil.
Bake for 45 minutes at 150°C. Run the pulp through a food mill and then a fine strainer.
Heat the kabocha pulp in a sauté pan, mixing with a spatula.
Boil the milk.
Gradually incorporate 100 g of chilled butter, stirring briskly with a whisk. To finish, stir in the boiling milk.
Taste and adjust the seasonings, if needed, and keep warm.

Duck
Rinse all the vegetables and herbs.
Open the can of duck confit, drain the thighs and pat with paper towel to absorb excess fat. Remove the meat from the duck thighs and cut into rough strips with a fork.
Heat 50 g butter in a sauté pan. Add the spring onions, then the diced shiitake and the coriander seeds. Add salt to taste and cook at low heat for 10 minutes, stirring often.
Add the duck meat, minced garlic clove, thyme leaves and 2 dl of poultry stock. Adjust the seasonings if necessary and leave to simmer at low heat for 10 minutes. To finish, add the chopped parsley.
Presentation
Place a large spoonful of the stewed duck in a bowl or soup plate. Cover with the kabocha purée.
Finish by placing a dome composed of the herb mixture and a large piece of duck on top. Serve immediately.