Recipe for 10 Persons:
For the Barbarie Duck:
10 pcs
Breasts of Barbarie Duck
Remove the tendons of the duck breast with a sharp knife. Place on the skin
side. Season with salt and pepper. Place
a stalk of lemon thyme in the middle of the breast and form into a roll with
plastic foil. Poach in water at 70 degrees, core temperature of breast 55
degrees Celsius.
Take out, unroll, drain, fry in a pan with butter.
Orange Demiglace:
2 kg duckbones, chopped
100
g Each of them: carrot,
celleriac, onion, leek
200 ml Good redwine
10 g Tomatomark
2 l Duckstock
6 pcs. Orange
cornstarch
Salt, Peppercorns, bayleaf, juniper
Roast the bones darkbrown in a pot with oil (no oliveoil, for example rape oil),
take them out, then roast the vegetables, put in the tomatomark, roast smoothly for 1 minute, wipe off with 30 ml of the red wine, then reduce, then again wipe off with 30 ml and so on.
Wash the Oranges, remove the zest of 3 Oranges and give them to the sauce, cut them in the middle, press them out and pour it in the sauce, reduce it to the half.
If this is done, give in the bones, the salt and the spices, pour in the duckstock and water till the bones are covered, simmer for 6 hours; give in water if the bones are uncovered. Pass through a sieve which is covered with a towel. Then reduce the sauce to 1 litre and set the sauce with in water drained cornstarch until its thicken. Season it.
Mousseline of Jerusalem Artichokes and herb-peas-Potatoe:
1 kg Jerusalem
Artichokes
0,4 kg Potatoes
0,4 kg Peas
2 pcs.Onions
1 l Vegetable
broth
1 l Heavy
cream
500 g Butter
Salt, Pepper, different herbs (parsley, chives, dill, chervil etc.)
Wash and peal the jerusalem artichokes and potatoes, cut them into small cubes,
the same with the onions. Take two pots. Put in every pot 250 g butter, cubes
of one onion and in one the jerusalem artichokes and in the other the potatoes
and peas. Sear them, take 500 ml vegetable broth, 250ml heavy cream, salt and
pepper for every pot. Put lids on the pots, boil them at low temperatur until
they are softly. Mix everyone in a blender until a creamy consistence and add
the chopped herbs to the potatoe-peas pot. Strain them to a sieve and season
them.
Princess Beans:
400 g Princess Beans
Piece Butter
Savory, salt, pepper
Wash the princess beans, cut off the ends, prepare ice water for immediatly
cooling down,
boil them in Saltwater about 60-120 minutes until they are ready but still al dente, put them out into the icewater to stop the cooking process and keep the green colour.
Sautee them in Butter, Salt, Pepper, and fresh cutted Savory
Spiced baby carrots
30 pcs Baby carrots
seeds, herbs, spices like you want
(I took mustard seeds, black sesame,
cubeb pepper,
Quinoa, cardamom, tonka bean)
Wash the baby carrots, peel them, sear them in
a pan with less rape oil,
Salt them. Take the seeds, spices.. roast them in the pan until they are
fragrant.
Roll the baby carrots in the roasted spices.
Finishing:
Arrange everything on the plate, serve!