Smoked Duck Breast
Kluwek Beetroot
INGREDIENTS:
• 900g smoked duck breast • 150g red beetroot jelly • 150g kluwek purée
• 20 raw beetroot discs
• 300g foie gras terrine • 200g raspberry demi glace • red beet vinaigrette
Smoked Duck Breast
• 3 duck breasts
• 350g coconut husk • 100g rice husk
Raspberry Demi Glace
• 250g beef stock
• 3 pcs garlic
• 20g smoked duck fat
• 20g olive oil
• 20g raspberry vinegar • 1g fresh oregano
• salt
• white pepper
Beetroot Jelly
• 200ml beetroot water
• 6g nutrigel powder
• salt to taste
• black pepper to taste
• 1 tsp raspberry vinegar
Raspberry Vinaigrette
• 100g raspberry vinegar • 30g olive oil
• 70g salad oil
• 4g salt
Kluwek Puree
• 200g kluwek peeled • 500ml simple syrup • 9g raspberry vinegar
Beetroot Sorbet
• 1kg roasted beet root
• 1l water
• 700g glucose
• 60g sugar
• 400g raspberries
• 50ml raspberry vinegar • 16 gelatine sheets
METHOD:
Beetroot jelly
1. Puree 150g cooked red beetroot and hang overnight over a bowl to gather the juice. Season juice with raspberry vinegar to taste. Mix in nutrigel and bring to first boil. Let it set in a container at 1cm height. Once set cut into long strips.
Smoked Duck Breast
1. Place the duck breast in smoker and smoke for 15 minutes. Cool then vacuum pack and cook at 54C for 60 minutes. Once ready, slice thinly and serve at room temperature.
Raspberry Vinaigrette
1. Place raspberry vinegar and salt in a container and emulsify with oil to reach mayonnaise consistency.
Kluwek Puree
1. Peel the kluwek. Simmer in simple syrup for one hour. Strain and blend until smooth. Strain then add vinegar.
Raspberry Demi Glace
1. Reduce the beef juice with garlic and thyme until half remains, then strain. Add olive oil, duck fat, raspberry vinegar, thyme and season with salt and pepper.
Red Beet Sorbet
1. Blend the beets into a purée. Boil the water, glucose and sugar together to first boil. Blend all ingredients, adding pre-soaked gelatine at the end. Churn in an ice cream machine until set.
Plating
1. Assemble all elements at room temperature (except the foie gras and beetroot sorbet, which must be cold) on the plate and serve immediately.