For a festive meal, don't miss out on this deliciously light and tasty recipe with our star ingredient at its centerpiece! Let's get started:

Ingredients

500 g broccoli florets
150 g potatoes
400 g frozen broad beans
250 g French ceps
10 mint leaves
1 tablespoon olive oil
2 duck legs
50 g balsamic vinegar
1 tablespoon honey
salt and pepper


Directions

Prepare the purée: Wash the broccoli florets, peel, and chop the potatoes. Steam the vegetables for 25 minutes.
Meanwhile, wash the mushrooms and pan-fry for 5 to 10 min.
Season with salt and pepper. Keep warm.
Place the cooked vegetables into a bowl.
Add 1 tbsp. olive oil, ¾ of the mint leaves, salt and pepper.
Mix in a blender until in puréed texture.
Grill the duck leg in a frying pan, starting with the skin side, for 5 min. Then cook the other side for 3 to 5 min.
Set aside and discard the excess fat from the pan.
In the same pan, reduce the balsamic vinegar with the honey for about 5 min.
Arrange the purée on plates, with slices of duck breast on top.
Serve with pan-fried mushrooms and a little balsamic reduction.
Garnish with a few mint leaves.