»feine adressen – finest« – Leipzig 2 19

finest gourmet | 27 b
Ingredients:
1 duck, Etouffé from Mieral,
2.4 kg
6 tbsp rice wine
200 g maltose
Preparation:
Bring the rice wine to the boil in a sauté
pan, stir in the maltose. Remove any quills
from the duck, pour boiling water over it
and repeat this process three more times.
Then paint with the marinade and hang for
4 hours in front of a fan. Next paint with
the marinade every 30 minutes until it has
all been used up. Hang the duck overnight
in the fridge. Hang the duck in a convection
oven and cook at 180°C for 15 minutes.
Then turn the temperature down to 90°C
and cook for a further 15 minutes. Follow
this by opening the oven door and leaving
the duck to rest in there for 15 minutes.
Separate the breast and leg meat from the
duck. Place the breast meat in the Hold-omat
at 69°C for 15 minutes and then crisp
the skin with a hot air blower at 630°C.
Separate the skin from the leg meat and dry
in the Excalibur for 6 hours. Shred the leg
meat and chop finely.
Dish 1: Breast
4 duck breasts
4 filled waffles
180 g buckwheat flour
180 g liquid butter
60 g light muscovado sugar
3 eggs
3 tbsp plum puree
1 tsp baking powder
1 tbsp five-spice powder
4 tsp spring onion
4tbsp butter
4 tbsp apple compote
4 slices fresh jalapeño pod
8 tbsp duck’s foot sauce
Preparation Dish 1:
For the filled waffles, mix the buckwheat
flour, liquid butter, muscavado sugar, eggs,
plum puree, baking powder and spice powder
to make a waffle batter, and bake in a
waffle iron to a caramel-brown colour. For
the filling, cut the spring onions into fine
slices and sauté with the butter in a sauté
pan. Mix with the apple compote and the
jalapeño and fill the waffles with the mixture.
Arrange a sauce mirror with the duck’s
foot sauce on a preheated soup plate. Serve
the filled waffles and the duck breast on top.
Dish 2: Liver
4 slices duck liver terrine,
1.5 x 4 cm
4 tsp finely chopped duck leg
meat
4 tsp ginger and onion cream
100 g spring onions, finely chopped
and blanched
100 ml ginger beer
2 tbsp green chilli sauce
4 tbsp duck liver cream
1 tbsp duck’s foot syrup
4 tbsp liquorice marigold tips
4 pickled gherkins, cut into
rectangles 1 x 3 cm
onion and ginger purée to the side. Add a
spot of duck’s foot syrup and garnish with
the liquorice marigold.
Preparation Dish 3:
Season the duck gizzard with a dash of
pickling salt then confit with 1 tsp black
peppercorns, a bay leaf and a 20 g slice of
ginger in rapeseed oil at 90°C for 3 hours.
Dish 3: Stock
per person 0.1l duck stock
as a garnish
4 tbsp winter melon, diced
4 tbsp bamboo mushroom, sliced
4 tsp celery stalk, peeled and
finely diced
1 tsp red Thai chilli, sliced
1 tsp liquorice marigold tips
4 duck hearts, fried pink
4 duck tongues, steamed
4 duck gizzards
just opened:
Villa Kellermann,
Steam the duck tongues
for 3 hours at 100°C, remove
the bones and gristle.
Potsdam
Halve the duck hearts and
fry in a Teflon pan with a little
butter until pink. Arrange the garnish of
winter melon, celery and bamboo mushrooms
on 4 plates, pour on the hot stock
and serve with chilli and liquorice marigolds.
Preparation Dish 2:
Put the spring onions for the ginger and onion
cream in a pacotizing beaker, freeze overnight
and then pacotize. Bring the ginger beer
to the boil with the chilli sauce and bind to a
custardy consistency with a little corn starch.
Then mix the purée to a smooth cream in
a blender. Place the duck liver terrine on a
soup plate. Arrange 1 tsp of duck meat on
top and spray on 3 dots of duck liver cream.
Arrange the gherkin slices and a few dots of
v.l.n.r.: Entenbrust, Entenleber und Entensud |Duck breast, duck liver and duck stock
© Foto: Jörg Lehmann