The duck and the dish

# 725

We have gone duck hunting in search of ingredients for a new dish. We have the best of the seasons produce, wild mushrooms, celeriac, kale and of course the beautiful duck.

We shot the duck in the morning, went back to the studio and jammed in the kitchen. The result was simple, fresh and super tasty.


The duck

If you have shot your own duck, you need to pluck the feathers first. I always keep the skin on my game-birds, because there is so much flavour in the skin. Even though it is a little more labourintensive, it’s totally worth it.
Once you have done that, take the guts out of the bird, but reserve the heart, liver and gizzard for the sauce.

You need two duck for 4 people.

To make the sauce you need.

Fry the duck legs and carcasse i a little oil, till they get a nice colour. Add the heart, liver and gizzard and let them fry for a couple of minutes.
And the diced vegestables and let the fry till they too get a bit of colour. Ad the the honey and vinegar and let the vegestables caramelise slightly.
Next you ad the red wine. Let alcohol evaporate. Then ad the stock and the herbs.

Let the sauce simmer for at least an hour, topping up with stock or water if needed.

Before you serve up, reduce the sauce til it resembles sirup. Check the seasoning.

I like to roast the duck on the bone, so it pink in the middle. The way to do that, is to take the legs of and cut the back bone out.

Pre heat the oven to 200 c

Season the bird with salt and pepper.

Melt 50g butter in a hot pan and brown the bird on all sides. Transfer the pan to the oven and let the duck roast for 10-15 minutes, till medium rare. Cover the duck with foil and a clean t-towel and let it rest for at least 10 minutes.

To assemble the dish, arrange each plate with a little celeriac, kale and mushrooms. Cut the duck breast off the bone. Slice the meat in thick slice and place on top. Drizzle with a bit of the sauce and ad a little drizzle of good olive oil.

2 ducks
1 onion, finely diced
1 carrot, finely diced
1 stick of celery, finely diced
a whole garlic bulb, cut in half
1 sprig rosemary
1 sprig thyme
1 bayleaf
1 tbsp redwine vinegar
1 tbsp honey
1 bottle valpolicella
250 ml game stock or water
Leftovers from the duck; carcasse, legs, heart, liver and gizzard

The celeriac

Cut the skin of the celeriac and cut it into 2 cm cubes. Put the cubes in a large sauté pan with a little olive oil. Ad a table spoon thyme leaves, salt, pepper and a splash og white wine.
Cover with a cartouche and a lid, and let it simmer at very low heat till the celeriac is soft.

1 celeriac
1 tbsp freshly picked thyme leaves
salt and peper
a splash of white wine

The mushrooms

I have used girolles and tromp de mort in this recipe, but you can use any wild mushrooms you can get your hands on.
It’s quiet important to clean the mushroom well. There’s lots of grit and dirt hiding in the mushrooms, which is not very nice to eat. The best way is to use a brush, a utility knife and a damp cloth for the most difficult bits. Don’t use water, because the mushrooms will suck it up and make them soggy and slimy. There is of course an exception to the rule. Tromp de mort is fine to wash. I generally rip them up and wash them in a salad spinner.

300g wild mushrooms
1 garlic cloves, finely sliced
salt & pepper

Braised Kale

Strip kale from the stem and wash it well.

Blanch 200g kale in boiling salted water for 5 min.

Refresh in ice cold water, and drain.

Take 1/2 red chili chili, with out the seeds. Slice chili and a garlic clove and fry them in a little olive oil.
Add the kale and let it warm through. Season with salt, pepper and lemonjuice.

200g kale
1/2 red chili, without seeds and finely diced
1 garlic clove, finely sliced

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