HANOS catering wholesale
Become a customer
Foodxperience

Duck breast with blackberry sauce and pani puri

This dish consists of: blackberry sauce, pani puri filled with leg meat, caneton fillet, confit potato, parsnip purée, and beets.

Wine tip: The Leidersburg (8556070) is a pinot noir with a pomegranate red color and a nose of small red fruits, juniper berry, and toast. The taste is elegant with fine tannins and acids. A finish full of red fruit, spices, and black currants.

Ingredients

2winter carrots, diced
2onions, sliced
3celery stalks, cut into pieces
fresh egg white (1 egg white per liter)
1ready-to-cook Caneton croisé
80gfresh blackberries
200mlblackberry liqueur

130gSemola
Salt to taste
stock (made for the sauce)
duck legs
Orange juice
Veal jus
32gFlour
Goose fat
120mlHot water
Grated orange zest

stock (made for the sauce)
duck fillets
Goose fat

Garlic
Rosemary
ratte potatoes
Sunflower oil
Thyme
Salt
Parsnip cream
Salt and pepper
Cream

Milk
stock (made for the sauce)
Parsnip

small beets
stock (made for the sauce)
Beet juice
100gWhite wine vinegar
50gSugar
40gWater

Preparation

  1. Cut the legs, wings, and fillets from the carcass. Set the fillets and legs aside.
  2. Place the carcass and wings on a baking tray and roast golden brown at 180°C.
  3. Place the carcass and wings in a tall pan. Add the carrots, onions, and celery.
  4. Add cold water until everything is covered, bring gently to a boil, and let simmer for 4 hours.
  5. Strain the stock and let it cool.
  6. Whisk the egg white with a whisk, add it to the cold stock, and mix well.
  7. Heat the stock gently so the egg white coagulates. This will clarify the stock.
  8. Skim the stock and carefully strain through a cloth. Reduce over low heat to the desired flavor.
  9. Puree the blackberries with a hand blender.
  10. Add the liqueur, mix well, and strain the mixture.
  11. Reduce by one third.
  12. Add the blackberry puree to the reduced stock and finish the sauce with a few knobs of cold butter.

  1. Mix the semola with the flour and salt.
  2. Mix in the water by hand. Tip: do not add all the water at once.
  3. Knead the mixture into a slightly moist dough.
  4. Let the dough rest for 20 minutes under a damp cloth at room temperature. Then knead again.
  5. Form balls from the dough and roll them out. Note: maximum 1 cm thick.
  6. Use a cutter to cut out slices from the dough.
  7. Fry these one by one in hot oil and turn them well so they puff up.
  8. Cut a hole at the top of the fried dough to add the filling.
  9. Cook the duck legs in the stock with a spoonful of goose fat over low heat until the meat falls off the bone.
  10. Shred the meat and mix it with a little veal jus, orange juice, and grated orange zest.
  11. Fill the pani puri with the leg meat.

  1. Carefully score the fat.
  2. Bring a little of the stock to a boil.
  3. Remove the pan from the heat and place the fillets in it for 8 minutes.
  4. Remove the fillets from the stock and pat dry.
  5. Season with salt and pepper and sear them on the fat side in goose fat (about 8 minutes) before serving.

  1. Cut ratte potatoes into slices of about 1 centimeter and cut out rounds.
  2. Heat sunflower oil with fresh thyme, rosemary, and a clove of garlic to a maximum of 90°C.
  3. Cook the potato slices in this oil for 5 to 8 minutes.
  4. Remove them from the oil, fry them before serving (without fat), and season with salt.

  1. Peel the parsnip and cook it in a mixture of ¬Ω milk and ¬Ω stock.
  2. Puree the mixture with a little cream into a cream.
  3. Season the cream with salt and pepper.

  1. Peel small beets and cook them in a mixture of ¬Ω beet juice and ¬Ω stock.
  2. Then keep the beets warm for at least 1 hour in a mixture of 100 grams white wine vinegar, 50 grams sugar, and 40 grams water.