Najat Kaanache: Duck breast with beetroot purée, foie gras and beetroot mousse, figs, and shallots.

2026.02.03

Najat Kaanache: Duck breast with beetroot purée, foie gras and beetroot mousse, figs, and caramelized shallots.

What a great privilege it is to leave our mark on the history of the great chefs of our generation.This recipe leaves us eager to delve deeper into Najat's story, its journey, and its culture.

Discover more about our ambassador Najat Kanaache.

Want to know which Fagor Professional Food Service products Najat uses in the kitchen?

Symphony Kitchen

iKore Oven

Blast Chiller

BEETROOT PURÉE

· 400 G BEETROOT (ROASTED OR BOILED)

· 125 ML HONEY OR 125 G SUGAR

· A PINCH OF SALT

DUCK BREAST

· 1 DUCK BREAST, APPROX. 270 G

· SALT

· BLACK PEPPER

MUSHROOMS

· 50 G MUSHROOMS (AS NEEDED)

· 1 CLOVE OF GARLIC

· OLIVE OIL

· DUCK FAT (FROM THE PAN)

CARAMELIZED FIGS

· 6 FRESH FIGS

· HONEY OR SUGAR (SMALL AMOUNT)

· FOIE GRAS AND BEETROOT MOUSSE

· 100 G FOIE GRAS LIVER

· OLIVE OIL

· HONEY

· SALT

· BLACK PEPPER

· A FEW DROPS OF LEMON JUICE

· A FEW DROPS OF VINEGAR

· 1 TABLESPOON BEETROOT PURÉE

YOGURT WITH LEMON VERBENA

· 100ML GREEK YOGURT

· HONEY (SMALL AMOUNT)

· OLIVE OIL

· SALT

· LEMON VERBENA LEAVES (FRESH OR DRIED)

CARAMELIZED SHALLOTS           

· 4 WHOLE SHALLOTS (WITH SKIN)

· SALT

· BLACK PEPPER

· HONEY

GARNISH

· MICROGREENS

· POMEGRANATE SEEDS