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Farm duck, tomato and chorizo

This dish is featured in the magazine 'Chef's Special' and was created by Garry de Boer, Culinary Marketing Manager of HANOS Netherlands.

Below is a short explanation from Garry on why this dish is well-suited for spring:

"I chose Dutch farm duck. The meat is beautiful, tender in texture, and light. When spring begins, I think of the sun. With ingredients such as bomba rice – prepared as paella –, tomato, and chorizo sausage, my dish has a distinctly Spanish approach! To keep the dish fresh, I combined the duck with fennel; this fits perfectly with spring."

Ingredients

farm duck breast fillet

Shallot
Garlic
bomba rice
tomato broth

chorizo sausage
Sunflower oil
Panko

75gFlour
pinch of powdered sugar
l'amuse tomatoes
25gpolenta grits
Salt
200mlButtermilk

marinated tomatoes
pickled lemon
Olive oil

Salt
Butter
Fennel

45gFlour
25gzusto (sugar alternative)
50gmelted (browned) butter
10gTomato powder
50gEgg white

Preparation

  1. Cook the farm duck breast sous-vide at 59°C for 35 minutes.
  2. Pan-sear the breast until crispy before serving.

  1. Sauté the rice together with the shallot and garlic in oil.
  2. Add the tomato broth and cook gently for about 25 minutes.

  1. Slice the chorizo sausage and fry the slices.
  2. Add sunflower oil and let infuse over low heat for about 30 minutes.
  3. Remove the chorizo slices.
  4. Fry the panko until crispy in the chorizo oil.

  1. Make a batter from all ingredients except the tomatoes.
  2. Dip the tomatoes in the batter, sprinkle with green rice flakes, and fry in oil at 180°C.
  3. Dust with green herb powder.

  1. Blend the marinated tomatoes with a small piece of peel from the preserved lemon using a hand blender.
  2. While blending, add the olive oil until the cream reaches the desired consistency.

  1. Clean the fennel and cut into slices.
  2. Cook sous-vide with a knob of butter at 85°C for about 40 minutes.
  3. Finish with a blowtorch and season with salt.

  1. Make a batter from all ingredients and spread thinly on a patterned silicone baking mat.
  2. Bake at 160°C for about 6 minutes.

  1. Place the seared duck breast on the plate and garnish with the chorizo crumble.
  2. Next to it, place two quenelles of bomba rice.
  3. Finish with the tomato cream, fennel, crispy tomatoes, and the tomato biscuit.
  4. Serve with a light jus with ras el hanout.