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Wild duck with herbs and mushrooms

A flavorful dish for autumn, consisting of wild duck, herbs, pointed cabbage, carrot, and mushrooms.

Ingredients

pistachio nuts
brioche bread
Salt
wild duck
Fresh parsley
pumpkin seed oil

Stock
Pointed cabbage
smoked olive oil

enoki mushrooms
Tempura flour
Water
cepe jus
cèpes powder

Stock
100gMushrooms
cèpes powder
good balsamic vinegar
40gPasteurized egg white
cepe jus
Gelespessa
350gGrape seed oil
Salt

500gCarrot juice
1units.itemsgelatin sheet
35gVending machine sugar
4units.itemsEgg yolks
400gMascarpone

1kgwhite onions
4units.itemsbay leaf
0.25units.itemsceleriac, diced
3units.itemsGarlic clove
0.5units.itemswinter carrot, diced
1lPoultry stock

Preparation

  1. Cook the duck sous-vide in a water bath for 1 hour at 65°C.
  2. Sear before serving, salt, and cut the fillets from the carcass.
  3. Cut the brioche into cubes, dry them in an oven at 130°C.
  4. Then fry the cubes in some pumpkin seed oil.
  5. Put them in a mortar with fresh parsley, pistachios, and salt.
  6. Pound into a crumble to taste and preference.
  7. Press this onto the fillet.

  1. Clean the cabbage and cut into quarters.
  2. Blanch in the stock until al dente.
  3. Pat dry, drizzle with smoked olive oil, and char with a blowtorch.
  4. Cut into julienne and keep warm until serving.

  1. Char the mushrooms all around with a blowtorch so they lose some moisture.
  2. Put the tempura flour in a food processor and add (to taste) some cep powder and cep jus.
  3. Turn on the machine and add cold water until a frying batter forms.
  4. Dip the enoki in the batter, fry in oil at 180°C, and salt afterwards.

  1. Cook the mushrooms in the stock. Pat very dry.
  2. Chop the mushrooms to taste with cep powder, cep jus, and balsamic vinegar.
  3. Lightly thicken with a maximum of 1 teaspoon gelespessa.
  4. Put this mixture with the egg white in a blender and blend on medium speed.
  5. While blending, add the oil so that an emulsion forms.
  6. Season with salt.

  1. Arrange the different components on the plate and serve with the roasted onion jus.

  1. Put all ingredients except the mascarpone in a thermoblender and mix at 65°C for 10 minutes.
  2. Let cool to 30°C and stir in the mascarpone.

  1. Cut the onions in half and sear them in a large pan (cut side down) in a little oil until completely black. Add the garlic, bay leaf, celeriac, and winter carrot. Sauté well together so all the flavors are released.
  2. Deglaze with the stock and let simmer on low heat for about 2 hours. Strain and pass the mixture. Reduce to the desired thickness.