Roulade of farm duck

Name: Roulade of farm duck
Ingredients: 7.5 unsweetened cream; 5 units.items fresh farm ducks; 125 g Sunflower seeds; 50 g porcini mushrooms soaked in madeira; Pepper and salt; 2 smooth mustard; Butter; Butter; 1 units.items Bunch of parsley; chives, chopped; 1 units.items purple pointed cabbage; 5 units.items finely chopped shallots; Butter; Pepper and salt; katenspek in thin slices; Olive oil; 2.5 units.items pack of pre-cooked chestnuts; 5 units.items finely chopped shallots; 1.25 l poultry stock; 1.25 l poultry stock; splash; 2.5 Veal jus; 50 g katenspek finely sliced; 62 g Cold butter; 62 g Butter; soaking liquid from rehydrated porcini mushrooms; 12.5 g Salt; 4 units.items Small eggs; 250 g butternut squash purée; 250 g Self-raising flour

Created by chef Joris Peters of restaurant Aan de Zweth in Zweth.

This dish consists of the following components:

Roulade of farm duck
Pointed cabbage cannelloni
Chestnut purée
Porcini jus
Pumpkin beignets

Ingredients

7.5unsweetened cream

5units.itemsfresh farm ducks

125gSunflower seeds

50gporcini mushrooms soaked in madeira

Pepper and salt

Butter

chives, chopped

katenspek in thin slices

2smooth mustard

Butter

1units.itemsBunch of parsley

1units.itemspurple pointed cabbage

Pepper and salt

5units.itemsfinely chopped shallots

Butter

Olive oil

2.5units.itemspack of pre-cooked chestnuts

1.25lpoultry stock

splash

5units.itemsfinely chopped shallots

1.25lpoultry stock

2.5Veal jus

50gkatenspek finely sliced

62gCold butter

soaking liquid from rehydrated porcini mushrooms

62gButter

12.5gSalt

4units.itemsSmall eggs

250gbutternut squash purée

250gSelf-raising flour

62gMilk

0.33units.itemsorange zest

30gBreakfast cake

Oil

various types of cress

Preparation

Cut the fillets from the carcass and remove the skin.
Cut 2 nice strips from the thickest part.
Blend the remaining meat together with the cream into a smooth farce and add the sunflower seeds.
Season with pepper and salt.
Cover a piece of plastic wrap with smoked bacon.
Spread the farce over this and roll it into a roulade.
Steam the roulade in a steam oven at 100°C for 20-30 minutes until cooked.
Slice the cooled roulade and briefly sear both sides à la minute.

Remove the outer leaves of the pointed cabbage and cook them in plenty of salted water until tender.
Place the leaves between towels and dry them.
Finely chop the inner core and braise it in butter until tender.
Pick and wash the parsley and chop it finely.
When the pointed cabbage is cooked, season with pepper, salt, mustard, and add the chopped parsley.
Lay the leaves out on plastic wrap and place the prepared cabbage mixture on top.
Roll it up tightly into a cannelloni and let it cool.

Sweat the shallots gently in some butter and olive oil.
Add the chestnuts and deglaze with a splash of whiskey.
Add the poultry stock and cook the mixture until the shallot is tender.
Then blend it finely in a blender.

Reduce the shallot and smoked bacon in the poultry stock until almost dry.
Then add the soaking liquid from the porcini and the veal jus and strain the mixture.
Finish with the butter and season to taste.

Heat the butter and milk and dissolve the salt in it.
Mix this with the pumpkin purée.
Add the egg, self-raising flour, and orange zest.
Fry small balls of the batter at 160°C.

Place three cannelloni of pointed cabbage on the plate and pipe a dot of chestnut purée on each.
Place the pumpkin beignets on top.
Roll the roulade in chives and place it to the right of the arrangement.
Pour the sauce under the roulade.
Finish with the cresses.