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Grilled duck ham with Opperdoezer Ronde

This duck ham is pre-cooked and grilled on the Iron Chef for a delicious lava grill flavor.Delicious to serve both hot and cold. In this case with aceto balsamico onions for a fresh, sweet and sour flavor.

Ingredients

Butter
rock chives
roasted onion crumble
Opperdoezer Ronde
natural duck ham
duck jus
aceto balsamico onions
lava grill pan

Preparation

  1. Cook the Opperdoezer potatoes with skin in salted water until just tender.
  2. Let them cool in the cooking liquid.
  3. Once cooled, carefully remove the skins.
  4. Heat a little of the cooking liquid and warm the Opperdoezer potatoes in it.
  5. Roughly mash everything with a fork and add some butter.
  6. Season to taste and set aside in a warm place.

  1. Slice the duck ham crosswise into slices 1.5 cm thick.
  2. Briefly grill them on both sides on the lava grill.
  3. Set aside in a warm place.

  1. Heat a small amount of the liquid from the aceto onions.
  2. Add the duck jus and let it infuse gently for 10 minutes.
  3. Season to taste and thicken if necessary.
  4. Set aside in a warm place.

  1. Cut the grilled slice of duck ham in half and dip the skin side in the roasted onion crumble.
  2. Place one piece with the crumble side up on the plate and the other next to it.
  3. Warm the aceto onions in their own liquid and place them next to the duck ham on the plate.
  4. Make a quenelle of the mashed Opperdoezer potato and place it behind the duck ham.
  5. Garnish with a bundle of rock chives and the jus.