Lacquered farm duck filled with mango and duck liver

Name: Lacquered farm duck filled with mango and duck liver
Ingredients: 4 units.items Shallot, finely chopped; Butter; knob; 1 units.items deboned farm duck; 100 g dark green pistachios; 500 g duck mince; 10 g Cooking cream; 35 g chef poultry stock powder; 1 units.items Egg; 250 g Panko; Pepper and salt; 1 Cognac; 0.5 l poultry stock; 1 Crème de cassis; Pomegranate seeds; nasturtium; 1 poultry stock; blanched carrot, cauliflower, and broccoli; 50 g Cold butter

Created by chefs Bert Singelenberg from restaurant La Tasca in Delft.

Ingredients

4units.itemsShallot, finely chopped

Butter

knob

1units.itemsdeboned farm duck

100gdark green pistachios

500gduck mince

10gCooking cream

35gchef poultry stock powder

1units.itemsEgg

250gPanko

Pepper and salt

1Cognac

0.5lpoultry stock

50gCold butter

1Crème de cassis

1poultry stock

Pomegranate seeds

nasturtium

blanched carrot, cauliflower, and broccoli

Preparation

Make a stock from the bones, strain after 3 hours, and then reduce to a nice fond.
Cut the liver into nice pieces, vacuum-seal, and cook for 25 minutes in a water bath at 65°C. Immediately plunge into ice water to cool down.
For the farce, sauté the shallots in a knob of butter until golden yellow.
Make a farce from the duck mince, shallots, pistachios, poultry stock powder, cooking cream, cognac, egg, panko, and a little pepper and salt.
Stuff the duck with the farce, mango, and liver so that nice layers are formed inside the duck.
Sew the duck closed (make sure there is no air inside).
Preheat the oven to 180°C.
Brown the duck in butter.
Place it in a roasting tray.
Set the oven to 180°C with 20% humidity.
Place the roasting tray in the oven and roast the duck until it reaches a core temperature of 65°C.