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Duck breast, blackberry, beetroot, carrot and truffle

Sous-vide cooked duck breast with truffle, various preparations of red beet and carrot, blackberry textures, and served with a veal jus with blackberries.

Ingredients

Dutch duck breast
Star anise
schug spice
Grape seed oil
Salt

Winter carrot
Vadouvan
Salt
Grape seed oil

750gwinter carrot trimmings
2Vadouvan
500mlCarrot juice
500mlChicken stock
2shinshu aka miso

Red beet
fennel seeds
White peppercorns
Grape seed oil
Salt
mini beet

red beet trimmings
Chicken stock
Beetroot juice
Sushi vinegar
Smoke oil
Baharat

carrot skins

Spring onion
Grape seed oil
lime leaf
Aleppo pepper

1units.itemsShallot
2units.itemsStar anise
Crème de cassis
200mlVeal jus
50gfresh blackberries
100mlblackberry purée

black truffle
fresh blackberry
beet crunch
mini beet stems

Preparation

  1. Clean the duck breast and trim if necessary.
  2. Season the fillet side with schug.
  3. Score the fat side.
  4. Vacuum seal the duck breast with some grapeseed oil and star anise.
  5. Cook the duck at 59°C for about 40 minutes.
  6. Cool down.
  7. For service, place the duck breast skin side down in a pan over low heat.
  8. Render the skin slowly to the desired color and then sear the other side for about 2 minutes.

  1. Wash the carrot and peel with a peeler.
  2. Portion to the desired size.
  3. Save all trimmings, as you will use these later for the cream.
  4. Toast the vadouvan and mix with the oil.
  5. Place the carrot in a vacuum bag, add the oil mixture, and vacuum seal.
  6. Cook the carrots for about 70 minutes at 85°C in the steamer or in a water bath with sous-vide stick.

  1. Cook the carrot trimmings thoroughly in the carrot juice with chicken stock.
  2. Blend the carrots in a blender or food processor and add the miso.
  3. Season with vadouvan and salt.

  1. Clean the mini beet and wash well, but leave intact.
  2. Peel the beets with a peeler.
  3. Also clean the large beets, peel them, and portion them to the desired size (save the trimmings for the cream).
  4. Place the mini beets and portioned beets in a vacuum bag with fennel seeds, grapeseed oil, white peppercorns, and salt to taste. Vacuum seal.
  5. Cook the beets at 85°C for about 70 minutes in a steamer or water bath with sous-vide stick.
  6. Cut the beet stems off the mini beet and slice off the top of the beet.
  7. Save this and use it to beautifully decorate your plate.

  1. Cook the trimmings from the large beets in beet juice with chicken stock until they are really soft.
  2. Drain the beets and reserve the liquid.
  3. Blend the beets smooth in a blender or food processor with a little of the cooking liquid.
  4. Season with smoked oil, baharat, and sushi vinegar.

  1. Cut the sheets to the desired size.
  2. Fry at 170°C for about 5 seconds, turn over and fry for another 5 seconds.
  3. Shape immediately from the fryer into the desired form.

  1. Clean the spring onion and portion to the desired size.
  2. Vacuum seal with the lime leaf, Aleppo pepper, salt to taste, and grapeseed oil.
  3. Cook at 85°C for about 10 minutes in a steamer or water bath with sous-vide stick.

  1. Finely chop the shallot and sauté it with the star anise.
  2. Deglaze generously with the cassis, add the blackberries, and reduce.
  3. Add the jus and blackberry purée.
  4. Season to taste with a little salt if desired.
  5. Strain the jus through a sieve.

  1. Heat all products and prepare for service.
  2. Pipe a circle of carrot cream on the plate.
  3. Cut out the black truffle and place it on the carrot.
  4. Cut small pieces of blackberry and place on the circle of carrot, and decorate with the carrot crisp.
  5. Finish the plate with all remaining ingredients and serve with the jus.