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Wild duck with a porcini sauce and pommes Paollo

This recipe is featured in the livestream 'Wild van het najaar | Powered by Nestlé' with Marcel de Leeuw from October 5, 2020.

You can watch this and more livestreams back on the HANOS livestream page.

Ingredients

5wild ducks
Wild duck roasted on the carcass

400gCream
250mlBrandy
500gcèpes
1lCHEF Natural Poultry Stock
Curry powder
250mlMadeira
3Garlic cloves
1gcrushed black pepper

Salt
Goose fat
nicolas potatoes

stainless steel mini cocottes
2black baking trays
small porcelain cocottes
saucepan
1greaseproof paper

Preparation

  1. Clean the cepes and cut into brunoise.
  2. Sauté the cepes in a little butter with the curry powder.
  3. Deglaze with half of the CHEF Naturel Poultry Stock.
  4. Reduce the cream by half.
  5. Combine the madeira, brandy, garlic, and black pepper in a pan and reduce. Strain the sauce and add the reduced cream and cepes.
  6. Let the sauce infuse and season with ground pepper and salt.
  7. Add whipped cream to finish the sauce.

  1. Melt the goose fat in the saucepan.
  2. Fold the parchment paper and cut out circles the size of the bottom of the cocottes (2 per cocotte).
  3. Place one circle of parchment paper in each cocotte. Slice the potatoes on setting three of the slicer and cut out rounds with a 4.5 cm diameter cutter.
  4. Lightly salt the potato slices and make stacks of 25 slices. Place the potato stacks in the cocottes and just cover with goose fat.
  5. Place the cocottes on a black baking tray.
  6. Let the fat set in the blast chiller. Place another circle of parchment paper on top of the potato stacks.
  7. Place the porcelain cocottes on top of the parchment paper and put the second black baking tray on top.
  8. Bake the Paollo's at 165°C in the steamer for 20 minutes.
  9. Preheat the oven to 230°C for 5 minutes.
  10. Check if the potatoes are nicely golden yellow.
  11. Let the potatoes cool outside the fridge until they are lukewarm.