Wild duck
Game, red meat or poultry and chocolate can make for great pairings. In this recipe, the bittersweet flavours of duck are combined with a very mild, but aromatic chocolate, which is used to spice up the sauce. Light waffles with cocoa nibs add extra bitter notes and crunch to the dish.
- Level:
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Medium
Brussels waffle
Ingredients: Brussels waffle
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1.1 ozyeast
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75 cllukewarm UHT milk
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1.8 ozflour
Preparation: Brussels waffle
Dissolve the yeast in the lukewarm milk and thoroughly blend into the flour in a bowl.
Ingredients: Brussels waffle
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7.1 ozsoftened butter
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6whole egg(s)
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Q.S.sea salt
Preparation: Brussels waffle
Stir in the butter. Carefully blend in the whipped egg whites together with the salt and the cocoa nibs.
Allow to rise for a minimum of 3 hours before cooking in a waffle iron.
Coffee snow
Ingredients: Coffee snow
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Q.S.coffee
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Q.S.grape seed oil
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Q.S.maltodextrine
Preparation: Coffee snow
Allow the coffee to infuse in the grape seed oil, strain and mix with the Maltodextrin.
Wild duck
Ingredients: Wild duck
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Q.S.wild duck filet
Preparation: Wild duck
Keep the skinned wild duck filet vacuum-packed for 2 hours in a warm water bath at 56°C.
Ingredients: Wild duck
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Q.S.butter
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Q.S.chicory
Preparation: Wild duck
Slice the chicory in two lengthwise and stew for 10 minutes in butter and water.
Ingredients: Wild duck
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Q.S.mirepoix vegetables
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Q.S.Banyuls
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Q.S.butter
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Q.S.duck off cuts & drumsticks
Preparation: Wild duck
Make a poultry stock from the cuts and drumsticks of duck together with the mirepoix, finished off with Banyuls and butter.
Ingredients: Wild duck
Preparation: Wild duck
Finally to complete the sauce, finish with a few small pieces of chocolate until you obtain a subtle balance of taste.
Finishing and presentation
Lay the chicory on the plate, surrounded by the sauce, topped by the wild duck. Place the waffle alongside the preparation and finish with the coffee snow.
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