Grilled Southwestern Duck Breast with virgin saffron sauce, pumpkin ketchup, and leek makis

LEEK MAKIS:

Recover the whites of leeks. To wash them. In the bottom of a frying pan, melt the butter, add the leeks and a few pistils of saffron. Coat them well with melted butter. Add water halfway up the leeks, add 40 gr (1.41 oz) of sugar and a little salt. Cook gently uncovered and glaze the leeks well. Once cooked, let them cool down and roll them in the nori leaves.

PUMKIN KETCHUP:

Peel and dice the butternut. Peel and chop the white onion. Sauté the onion in a pan with a drizzle of olive oil. Add the butternut and sauté for 5 minutes. Pour in the sugar. Deglaze with the white vinegar halfway up. Cover and cook over low heat for about 45 minutes. Mix and let cool to the consistency of a ketchup.

VIRGIN SAFFON SAUCE:

Chop the red onion, green onion, and garlic. Cut the green apple into small cubes. Mix all together. Add the olive oil and lime juice. To finish, infuse the saffron pistils at least 1 hour in the virgin sauce before tasting.

DUCK BREAST (magret de canard):

Grid the fat of the duck breast with a knife. In a cold frying pan, place the duck breast on the fat side and gradually raise the heat. The fat will melt and color. Turn the duck breast over and let it cook for another 10 minutes. Let the meat rest before cutting it.

DRESSING:

Lay the makis on thin bed of squash ketchup. Place the duck breast and sprinkle it with saffron sauce.