Farmhouse duck with green cabbage cream

Name: Farmhouse duck with green cabbage cream
Ingredients: 4 units.items farm duck legs; 5 units.items farm duck breast fillets; Sunflower oil; Flour; 1 l duck fat; 100 g small tapioca pearls; Pepper and salt; 5 units.items unfattened farm duck livers; 100 ml Mirin; 50 g Sugar; White pepper; 2 units.items fennel bulbs in thin slices; Sea salt; 100 ml Soy sauce; 100 ml Saké; Cardamom; Star anise; Vinegar; 1 units.items Savoy cabbage; Lemon (zest); orchid; Sugar; trompette de la mort; red pomelo; nasturtium leaf

Created by chef Terry Priem of restaurant Allure in Rotterdam.

This dish consists of the following components:

Farm duck with teriyaki sauce
Tapioca prawn cracker
Green cabbage cream
Fennel

Ingredients

4units.itemsfarm duck legs

5units.itemsfarm duck breast fillets

Flour

1lduck fat

Pepper and salt

5units.itemsunfattened farm duck livers

Sunflower oil

100gsmall tapioca pearls

100mlMirin

50gSugar

100mlSoy sauce

100mlSaké

White pepper

Sea salt

1units.itemsSavoy cabbage

2units.itemsfennel bulbs in thin slices

Cardamom

Star anise

Vinegar

Sugar

Lemon (zest)

orchid

trompette de la mort

red pomelo

nasturtium leaf

Preparation

Season the duck legs with pepper and salt.
Vacuum-seal the duck legs with a few tablespoons of duck fat and cook sous vide for 24 hours at 65°C.

Cook the tapioca pearls until they are translucent.
Spread out on a baking tray and let dry for 24 hours in a warming cabinet.
Break into pieces and then deep-fry in sunflower oil at 200°C.

Cook the ingredients for the teriyaki into a sauce.
Shred the confit duck legs and make a creamy rillettes from the meat with teriyaki.

Cook the outer green leaves of the green cabbage.
Drain and blend into a cream in a thermoblender with white pepper and sea salt.

Cook the fennel slices with equal parts sugar and vinegar and the spices.
Let cool in this liquid and then pat dry.

Score the fat of the duck breast with a sharp knife.
Fry the fat side until crispy in a dry pan.
Turn over and fry briefly. Let rest in the warming cabinet.
Brush with teriyaki and continue cooking in the oven.
Dust the liver with flour, pepper, and salt and fry until crispy.
Use a brush to make a streak of teriyaki sauce on the plate.
Do the same with the green cabbage cream.
Place some fennel in the center.
Halve the duck breast and place on the fennel.
Use two spoons to form a quenelle of rillettes.
Place the fried liver in line with the dish.
Garnish with tapioca cracker, lemon zest, nasturtium leaf, orchid, and trompette de la mort.