Wild duck, red beet and apple

Name: Wild duck, red beet and apple
Ingredients: Olive oil; pumpkin cream; pumpkin prawn crackers; 150 g Butter; salt and thyme; duck fillets; 300 g Flour; 3 Cold water; 1 units.items Jonagold apple; Sugar; Water; White wine; 1 units.items Egg; Stock; 1 Butter; 1 units.items Red beet; Mandoline; 2 Truffle oil; 2 Brown sugar; caramel sauce; apple dumplings; 2 cabernet-sauvignon wine vinegar; salted crème fraîche; baked tart shell; Cabriole goat cheese; gyoza dough; beet rolls

The hunting season for wild duck in the Netherlands is from August 15 to January 31 and in Belgium from August 15 to February 10.

Ingredients

Olive oil

pumpkin cream

pumpkin prawn crackers

duck fillets

150gButter

salt and thyme

300gFlour

3Cold water

1units.itemsEgg

1units.itemsJonagold apple

Sugar

Water

White wine

Stock

1units.itemsRed beet

Mandoline

1Butter

2Truffle oil

2Brown sugar

2cabernet-sauvignon wine vinegar

caramel sauce

apple dumplings

salted crème fraîche

baked tart shell

Cabriole goat cheese

gyoza dough

beet rolls

Preparation

Vacuum the duck breasts and coffre with a dash of olive oil.
Cook for 75 minutes at 59°C in a water bath.
Pan-fry the fillets before serving, season with salt, and cut them from the carcass.
Serve with a pumpkin cream and pumpkin prawn crackers.

Mix everything except the water in the food processor.
Add the water gradually until an elastic dough forms.
Let rest briefly, then roll out and bake in molds at 180°C.

Peel the apple and core into small balls.
Place in a vacuum bag with water, sugar, and white wine (in equal parts).
Cook sous-vide at 85°C for 30 minutes.
Peel the red beet and slice using a Kitchenaid mandoline.
Gently cook the slices in broth.
Roll up and cut to size.

Heat the butter with the sugar until it becomes a caramel, add the vinegar and let the sugar dissolve completely.
Reduce to a syrupy consistency and then add the truffle oil.

Fill the baked tart shell with a little salted crème fraîche.
Insert the beet rolls. Place a few cubes of cabriole on top.
Pour the caramel sauce over it.
Add the apple balls on top and warm the tart before serving.
Finally, place a soufflé made from gyoza dough on top: stick two sheets together with water, cut out, and fry at 180°C.
Season with salt.