Madagascar, Johary Mahaleo Rakotoson, Seared duck breast, chocolate sauce, breaded rice and caramelized apple
With 20 years of experience, Johary decided to own his restaurant in 2018, Café du Musée, which is the only restaurant specialized in chocolate in the country.
It allowed him to be named Chocolate Ambassador by the first chocolate producer in Madagascar, Chocolaterie Robert.
In Madagascar, fertile soil produces incredibly nourishing and succulent aliments. His favourite recipes are the traditional meat and vegetables romazava, or pork meat and cassava leaves ravitoto.
MADAGASCAR GASTRONOMY MUSTS
Cocoa
Vanilla
Zebu
Wild pepper
Litchis
Seared duck breast, chocolate sauce, breaded rice and caramelized apple
INGREDIENTS
- 200 g duck breast
- 60 g apple
- 4 cl lemon juice
- 1 egg
- 40 g flour
- 90 g rice
- 40 g bread crumbs
- 10 g vanilla
- 40 g chocolate sauce (chocolate of Madagascar 85 % cocoa)
- 5 g wild pepper
STEP BY STEP
- Cook rice with the wild pepper, ball it and bread it (egg, flour, bread crumbs) in a hot oil.
- Caramelize the apple with 5 g vanilla.
- Fry the duck breast and flavour with salt and pepper.
- Melt the chocolate with the butter in a bain-marie, add 5 g vanilla and the lemon juice.