A delicious winter dish: wild duck, fried in carcass, served with bitter lettuce, beet barrels and pickled blueberries.
Serves 4
(Halve the amounts for 2 people)
Supplies
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Juicer
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Oven
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Immersion blender
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Spacious oven dish
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Small plug
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Piece of kitchen twine
1. Walnuts in barbecue oil
(one day in advance)
Let a barbecue coal cool in a pan with oil to create a soft barbecue aroma. Then steam the walnuts for 15 minutes with the oil in a vacuum bag. Then fry them until light brown and let them marinate in the barbecue oil for at least one night.
2. Beet barrels and sauce
Boil the beetroot until tender. Check with a knife: if it feels soft, then they are good. Cut the beets into slices about
Put the remaining pieces of beetroot in the juicer and collect the juice. Let this reduce in a pan with the spices to a syrupy sauce. Glaze the beet barrels in this syrup so that they get a nice shiny layer.
3. Pickled Blueberries
Place the blueberries in salted water for a few minutes to lightly pickle them.
4. Preparing Mallard
Preheat the oven to 100 °C. Prepare the ducks for cooking and marinate the inside with salt and pepper. Cut the garlic clove in half and place it in the duck.
Tie the bolts of the duck together with kitchen twine. Sprinkle the outside with salt and pepper. Fry the ducks all over in butter and oil, and baste them regularly with the cooking fat – also on the inside.
When the skin is a nice golden brown and the meat is cooked medium rare , the ducks go in the oven for another 5 minutes . Then let them rest outside the oven for 5 minutes.
5. Duck Gravy
Make a rich gravy from the carcass, necks and wings. Fry the duck waste until light brown, add salt, pepper and a dash of red wine. Then pour in jus de veau, let it reduce and finish with a little red wine vinegar.
6. Duck skin crispy
Boil the duck skin in salted water for 10 minutes . Then mix the skin with chicken stock, salt, pepper and tapioca until smooth, thick. Spread this on a baking mat and bake for 15 minutes at 180 °C until a crispy skin forms.
7. Garnish and Formatting
Cut the blood orange into wedges and the red lettuce into fine pieces. Dress the plates with the duck, beet tons, pickled berries, crispy duck skin and walnuts.
Watch the video below:
Ingredients
Mallard
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2 mallards
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1 head of red lettuce
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1 blood orange
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125 g blueberries
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1 clove of garlic
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Cooking oil
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Baking butter
Beet barrels & sauce
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4 beetroot
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2 cloves
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5 cardamom pods
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1 star anise
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50 g brown sugar
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3 g salt
Walnuts in barbecue oil
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125 g walnuts
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1 hot coal (from the barbecue)
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Oil
Duck gravy
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Dash of red wine
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Red wine vinegar
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Jus de veau
Duck skin crispy
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250 g duck skin
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350 g chicken stock
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120 g tapioca
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Salt and pepper
