Wind over the Plaine des Sables

Duck

Blaze and then clean out the ducks. Remove the thighs and set aside for another preparation. Remove the magrets and dress them, season with salt. Cook in a hot pan, in a wood-fired oven, fry the fat for 2-3 minutes first, then the meat and leave it to cook for 2 minutes in the coolest part of the oven, so it is just cooked through. Leave aside for 2 minutes.

Vanilla Duck juice

Cut the duck carcasses and trimmings, add salt and pepper and put in a large pan. Brown the carcasses and add onions, garlic, ginger and thyme. Add the tomatoes and slice the vanilla pods in half. Cover with water and leave to simmer for 1 hour 15 minutes, until you have a thick sauce. Season to taste then pass through a fine conical strainer and keep warm.

Beetroots

Wrap the beetroots in foil and put them into the hot charcoal. Leave them to cook for 1.5 hours. Once they are cooked, remove the skin and cut into circular pieces using a cutter. Blend the leftovers into a smooth purée and season with salt and pepper. Fry the circular pieces of beetroot in butter in a pan, and then season to taste.

Finishing touches and presentation

Place the duck magret, the beetroot pieces and purée onto the plate, in a harmonious way. Add a few amaranth greens and sprinkle some of the dried mushroom and beetroot powder. Serve with piping hot vanilla duck juice.