Farmhouse duck in caramel

Name: Farmhouse duck in caramel
Ingredients: 3 units.items duck legs; Pepper and salt; 1.5 l Oil; 2 units.items Bay leaves; 10 units.items Peppercorns; 10 units.items coriander seeds; 0.5 units.items garlic bulb; 1 units.items Lemon juice; 10 units.items bonken peeled and washed; 100 g hazelnuts; 1 l Poultry stock; 5 units.items duck breasts; 200 g Sugar; 1 units.items Celeriac; 700 g Milk; 700 g Water; 50 g Butter; 50 g Butter; 3 units.items duck carcasses; 100 g Butter; 100 g sliced leek; 0.5 units.items garlic bulb, sliced; 1 Olive oil; 100 g chopped onion; 2 units.items Bay leaves; 5 units.items Peppercorns; 5 units.items thyme sprig; 5 Red wine; 1 l Water; 50 g Butter

Created by chefs Arvin Stoel & Joris Hubers from restaurant De Centrale in Delft.

This dish consists of the following components:

Farm duck in caramel
Potato fondant
Celeriac cream
Glazed celeriac roots
Braised cavolo nero
Barbecued beetroot cream
Pickled beetroot

Ingredients

3units.itemsduck legs

Pepper and salt

1.5lOil

2units.itemsBay leaves

10units.itemsPeppercorns

10units.itemscoriander seeds

0.5units.itemsgarlic bulb

1units.itemsLemon juice

1Olive oil

10units.itemsbonken peeled and washed

1lPoultry stock

100gButter

100ghazelnuts

5units.itemsduck breasts

200gSugar

liquorice powder

1units.itemsCeleriac

700gMilk

700gWater

50gButter

the reserved roots from 1 celeriac

3units.itemsduck carcasses

100gsliced leek

0.5units.itemsgarlic bulb, sliced

100gchopped onion

2units.itemsBay leaves

5units.itemsPeppercorns

5units.itemsthyme sprig

5Red wine

1lWater

100gcarrot brunoise

100gceleriac brunoise

50gButter

1units.itemsclove of garlic, chopped

1units.itemsShallot, finely chopped

1units.itemscavolo nero julienne

3units.itemsbeets

50gButter

Oil

Lemon juice

100gWater

100gSugar

100gVinegar

5units.itemsPeppercorns

5units.itemscoriander seeds

1units.itemsshallot, chopped

1units.itemsBay leaf

2units.itemsbeetroot thinly sliced

1gFennel seed

dried cavolo nero leaf

Preparation

Remove the skin from the duck legs and set it aside.
Season the legs with salt and pepper and sear them.
Heat the oil with the bay leaf, garlic, peppercorns, and coriander seeds to 85°C.
Confite the duck legs in this for about 3 hours.
Remove the legs from the oil and shred the meat.
Season the meat with olive oil, lemon juice, salt, and pepper.
Season the duck skins with salt and pepper.
Bake between two silicone mats at 150°C until completely crispy.

Cut out the potatoes with a cutter of about 4 cm diameter.
Drill a hole in them with an apple corer.
Let the butter foam in a pan.
Sear both sides in the butter until golden brown.
Add the stock and cover the potatoes with a piece of parchment paper.
Let the potatoes cook on low heat.

Brown the hazelnuts for 10 minutes in an oven at 150°C.
Chop the nuts.
Clean the duck breasts and score the fat with a sharp knife.
Render the duck breasts on the fat side in a dry pan.
Remove the duck breasts from the pan.
Make a caramel from the sugar and carefully coat the duck breast in it.
Sprinkle the duck breasts with the chopped hazelnuts and licorice spice powder.

Cut off the celeriac roots and save them.
Clean the celeriac and cut it into large pieces.
Cook the celeriac with milk, water, butter, and salt.
Cook until tender and blend the mixture.
Season with pepper and salt.

Blanch the carrots and remove the skin.
Glaze the carrots in the butter with a little water, pepper, and salt.

Brown the carcasses.
Sauté the vegetables with the herbs and peppercorns.
Deglaze with the red wine. Add the carcasses.
Let reduce.
Add the water. Let infuse for 1 hour and strain the stock.
Then reduce to a jus.

Sauté the shallot and garlic in the butter.
Add the kale and braise gently until tender.
Season with pepper and salt.

Brush the beets with oil and sprinkle with pepper and salt.
Wrap the beets in aluminum foil and place them in the glowing coals of the barbecue for 3 hours.
Let the beets cool and remove the skin.
Cut the beets into large pieces and blend them with the butter.
Season the cream with pepper, salt, and lemon juice.

Make a sweet and sour pickling liquid from water, vinegar, sugar, shallot, spices, and bay leaf.
Let it infuse and strain the pickling liquid.
Marinate the paper-thin sliced beets in it.

Blanch the kale leaf and pat dry.
Remove the stem and dry in a dehydrator.
Fill the potato fondant with the pulled duck leg.
Spoon a little crème fraîche on top.
Insert a piece of dried kale and crispy duck skin.
Pipe a swirl of celeriac cream and place the braised kale next to it, then place the sliced duck breast on top.
Pipe several dots of beetroot cream in various places on the plate.
Finish the dish with the gravy.