Paper Chef #51 Duck-breast with Wasabi Panna Cotta and Tomato Twist

Poppies on white

I haven’t participated in the Paper Chef for ages so now it is really time to start again, it is after all my favourite food blog event and that was the reason why I took over Owen‘s wonderful creation when he didn’t have time enough to do it, I am always happy that he agreed to that because I know that I am not the only one to like the Paper Chef. I am sharing the duties if they can be called like that with Mike of Spikey Mikeys who is the most perfect co-host I could wish for. See, I have only positive things to say of the PC, yes I can feel a certain frustration when there are really difficult ingredients but it is a nice kind of frustration, more like the way you feel before you manage to solve a problem in a creative way. This month’s four ingredients were chosen by Fiona of Nice Profiteroles, who presented us with wasabi, tomatoes, duck and cream. I did have to do some thinking about the tomato and wasabi combination but I think I managed to solve that in this little dish that can both be served as a starter or as a main dish.

Duck-breast with Wasabi Panna Cotta and Tomato Twist


100 ml/0,42 cup fresh cream
2 tsp wasabi paste
3/4 tsp gelatin powder
puff pastry
tomato paste
extra-virgin olive oil

– Mix gelatin with 1 tblsp water and let it stand to soak up the water.
– Heat up the fresh cream minus 1 tblsp which you mix well with the wasabi paste.
– Add the gelatin to the cream and stir well and when it has cooled down, add the wasabi and cream and whisk until completely mixed. Pour into a small container that is small or big enough to make the panna cotta about 1 cm/ 0,4 in thick. Leave for about 3 hours.
– Take two strands, approximately 1,5 cm/ 1,6 in wide, of puff pastry and spread tomato paste evenly over one of them, put the other on top and twist them. Repeat until you have all the twists you need. Bake in a pre-heated oven (200°C/390°F) for 10-15 minutes until golden.
– Sauté the duck-breast for about 3-4 minutes on each side, it depends on how big the piece of meat is and how rare you want it, you may need more time, you may need less. Let it rest a little when ready.
– Cut the panna cotta into dice, slice the duck and compose the dish as you like it!

Duck-breast with Wasabi Panna Cotta and Tomato Twist