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Carcass-roasted shoveler duck

Delicious wild duck roasted on the carcass. Made by chef Raoul Meuwese of restaurant De Hoefslag in Bosch en Duin.

Created by chef Raoul Meuwese of restaurant De Hoefslag in Bosch en Duin.

This dish consists of the following components:

  • Carcass-roasted wild duck
  • Salmiak jus
  • Duck leg rillettes
  • Pearl barley
  • Parsley root cream
  • Braised baby vegetables
  • Fried chanterelles

Ingredients

5units.itemsready-to-cook wild duck

4duck jus
15gsweet salmiak syrup

5units.itemswild duck legs
100gGoose fat
Bay leaf
Thyme
100gDuck liver
2salty salmiak jus

1units.itemschopped banana shallot
Chicken stock
Crème fraîche
Pepper
Salt
0.5Bunch of chives

150gpearl barley

1Whipped cream
1Chicken stock

200grunner beans
Olive oil

10units.itemsmini parsley roots
10units.itemsmini beets
1units.itemsknob of butter
Chicken stock

30units.itemssmall chanterelles
Sunflower oil
knob of butter

100gblood sausage
2units.itemstray of vene cress

Preparation

  1. Cut the legs from the ducks and remove the wish bones. Vacuum-seal the ducks and cook sous vide for 35 minutes at 54°C.
  2. Barbecue the ducks, carve them, and roll up the tenderloins (serve one fillet per person).

  1. Bring the duck jus with the salmiak to just below boiling.

  1. Vacuum-seal the legs with some goose fat, thyme, and bay leaf and confit sous vide for 24 hours at 63°C.
  2. Shred the meat from the warm legs. Mix the shredded meat with the duck liver, 2 tablespoons of salmiak jus, and pepper in a stand mixer with a paddle attachment. Shape into roulades using cling film and let set in the refrigerator. Slice into pieces.

  1. Sauté the banana shallot. Add the pearl barley and deglaze with chicken stock. Add enough so the barley is just covered. Let it cook gently over low heat. Add extra stock if needed.
  2. Then make it creamy with crème fraîche, pepper, and salt. Stir in the chives just before serving.

  1. Cook the pieces of parsley root in the cream and chicken stock until tender. Then blend in the thermoblender to a smooth cream and season with a little salt.
  2. Use a peeler to make ribbons from the runner beans, blanch them, and cool in ice water. Dress with a splash of olive oil and salt.

  1. Blanch the baby vegetables and stew them (separately) with some butter and chicken stock.

  1. Make a swipe of the parsley root cream on the plate. Slice the duck breast lengthwise and place it over the cream. Loosely arrange the pearl barley against the duck breast.
  2. Arrange the baby vegetables nicely and distribute the blood sausage brunoise over the pearl barley and the meat. Distribute the chanterelles over the plate and decorate with some sprigs of vene cress.
  3. Finally, place the rillettes at the top next to the fillet. The sauce is served at the table.