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Duck with kiwi berries

Roger Van Damme

Roger Van Damme

dinner

60

minus

Recipe for

1

person

persons

60

minutes

100 ml muscat wine

100 g kiwi berries

4 duck legs

Cube of butter

2 l goose fat

Pepper and salt

80 g protein

100 g egg yolk

250 g beurre noisette (roasted butter)

1 pointed cabbage

1 shallot, finely chopped

100 g pancetta, finely chopped

1 stalk lemongrass

1 pack kataifi

Iron skewer

Roadmap

Pickled kiwi berry

Bring the wine to a boil and then remove from the heat.
Add the kiwi berries and refrigerate overnight.

Duck leg

Bone the legs, fry in a little fat and season with salt and pepper.
Submerge the legs in goose fat and put in the oven for 48 hours at 60 degrees.
Peel the legs and pull the meat apart into threads.

Espuma

Whirl the egg yolk and egg white in the mixer until frothy.
Melt the butter and slowly add it to the egg mixture.
Season with salt and place in a siphon.

Pointed cabbage

Remove the outer leaves of the pointed cabbage and blanch briefly in salted water.
Cut the rest of the pointed cabbage into fine julienne.

The filling

Sauté the shallot, pancetta and garlic in butter.
Cut the tip of the lemongrass stem and bruise the stem, allowing the herb to release as much flavor as possible.
Add the macerated lemongrass to the pan.
Also add the pointed cabbage julienne.
Let everything cook together and season with salt and pepper.
Lay the blanched pointed cabbage leaves open next to each other so there are no gaps.
Remove the tough lemongrass stem and place a line of the pointed cabbage julienne on the leaves.
Roll up like a sushi roll and cut into small, straight rolls.

Litter

Pull the kataifi strands apart and wrap them around a skewer.
Deep fry the nest at 180 degrees in the deep fryer until golden brown.

Finishing

Dresse the duck leg strings in the nest.
Shake the siphon bottle and spray the espuma onto the duck leg.
Place a sushi roll of pointed cabbage next to the nest and finish the plate with the pickled kiwi berries.

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

1

persons

person

100 ml muscat wine

100 g kiwi berries

4 duck legs

Cube of butter

2 l goose fat

Pepper and salt

80 g protein

100 g egg yolk

250 g beurre noisette (roasted butter)

1 pointed cabbage

1 shallot, finely chopped

100 g pancetta, finely chopped

1 stalk lemongrass

1 pack kataifi

Iron skewer

Fan of this recipe?

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Preparation

60

minus

Pickled kiwi berry

Bring the wine to a boil and then remove from the heat.
Add the kiwi berries and refrigerate overnight.

Duck leg

Bone the legs, fry in a little fat and season with salt and pepper.
Submerge the legs in goose fat and put in the oven for 48 hours at 60 degrees.
Peel the legs and pull the meat apart into threads.

Espuma

Whirl the egg yolk and egg white in the mixer until frothy.
Melt the butter and slowly add it to the egg mixture.
Season with salt and place in a siphon.

Pointed cabbage

Remove the outer leaves of the pointed cabbage and blanch briefly in salted water.
Cut the rest of the pointed cabbage into fine julienne.

The filling

Sauté the shallot, pancetta and garlic in butter.
Cut the tip of the lemongrass stem and bruise the stem, allowing the herb to release as much flavor as possible.
Add the macerated lemongrass to the pan.
Also add the pointed cabbage julienne.
Let everything cook together and season with salt and pepper.
Lay the blanched pointed cabbage leaves open next to each other so there are no gaps.
Remove the tough lemongrass stem and place a line of the pointed cabbage julienne on the leaves.
Roll up like a sushi roll and cut into small, straight rolls.

Litter

Pull the kataifi strands apart and wrap them around a skewer.
Deep fry the nest at 180 degrees in the deep fryer until golden brown.

Finishing

Dresse the duck leg strings in the nest.
Shake the siphon bottle and spray the espuma onto the duck leg.
Place a sushi roll of pointed cabbage next to the nest and finish the plate with the pickled kiwi berries.

‍

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Pickled kiwi berry

Bring the wine to a boil and then remove from the heat.
Add the kiwi berries and refrigerate overnight.

Duck leg

Bone the legs, fry in a little fat and season with salt and pepper.
Submerge the legs in goose fat and put in the oven for 48 hours at 60 degrees.
Peel the legs and pull the meat apart into threads.

Espuma

Whirl the egg yolk and egg white in the mixer until frothy.
Melt the butter and slowly add it to the egg mixture.
Season with salt and place in a siphon.

Pointed cabbage

Remove the outer leaves of the pointed cabbage and blanch briefly in salted water.
Cut the rest of the pointed cabbage into fine julienne.

The filling

Sauté the shallot, pancetta and garlic in butter.
Cut the tip of the lemongrass stem and bruise the stem, allowing the herb to release as much flavor as possible.
Add the macerated lemongrass to the pan.
Also add the pointed cabbage julienne.
Let everything cook together and season with salt and pepper.
Lay the blanched pointed cabbage leaves open next to each other so there are no gaps.
Remove the tough lemongrass stem and place a line of the pointed cabbage julienne on the leaves.
Roll up like a sushi roll and cut into small, straight rolls.

Litter

Pull the kataifi strands apart and wrap them around a skewer.
Deep fry the nest at 180 degrees in the deep fryer until golden brown.

Finishing

Dresse the duck leg strings in the nest.
Shake the siphon bottle and spray the espuma onto the duck leg.
Place a sushi roll of pointed cabbage next to the nest and finish the plate with the pickled kiwi berries.

‍

Recipe for

1

person

persons

60

minutes

100 ml muscat wine

100 g kiwi berries

4 duck legs

Cube of butter

2 l goose fat

Pepper and salt

80 g protein

100 g egg yolk

250 g beurre noisette (roasted butter)

1 pointed cabbage

1 shallot, finely chopped

100 g pancetta, finely chopped

1 stalk lemongrass

1 pack kataifi

Iron skewer

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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