Veluwe duck, radicchio, quince, Yka Leaves, Culinaire Saisonnier

Source: Culinaire Saisonnier

Alex Haupt: "We absolutely love mackerel, it's nutritious, delicious and delicate."

Ingredients

  • Veluwe ducks
  • elderflower oil
  • Yka Leaves®
  • burnt hay oil

For the glaze:

  • 100 g elderflower honey
  • 100 g elderflower vinegar

For the sauce:

  • 1 kg duck neck
  • 2 kg duck gravy
  • 500 g shallots
  • 250 g of garlic
  • 70 g thyme
  • 3 bay leaves
  • 2 pcs star anise
  • 10 g of black pepper
  • 10 g coriander seeds
  • 5 g of mace
  • 500 g of red wine
  • 250 g ruby port
  • 15 g of tomato paste

For the radicchio:

  • 1 radicchio
  • 100 g elderflower vinegar
  • 50 g of olive oil

For the quince puree:

  • 10 pcs quince
  • 1 l sugar syrup
  • 1 cinnamon stick
  • 1 pc star anise
  • 10 g of black pepper
  • 50 g of red wine vinegar

Method

Prepare the ducks, vacuum with the oil and cook in a 58°C water bath for 1 hour.

Then fry them crispy on the fat side and let them rest for 15 minutes before serving. Mix the honey and vinegar for the frosting and reserve.

Roast the duck necks for the sauce and put the dry substances in a pan, add the tomato paste and add with red wine and the port.

Reduce by half and add the duck gravy. Let it steep for 4 hours, pass through a fine sieve and reduce to sauce thickness.

Roast the spices, mortar and soak in the sauce for 10 minutes. Pass the gravy through a muslin cloth.

Cut the radicchio into 6 equally sized pieces, vacuum with the vinegar and oil and marinate for 12 hours before grilling. Prepare the quinces and keep the seeds and skins.

Cut the quince into equally sized pieces. Wrap the skins and seeds with the spices in a cloth and mix the quince with the sugar syrup.

Bring this to the boil with the seeds and peel in cloth and let it simmer gently. Blend the quince meat, pass through a sieve and add 50 g of red wine vinegar.

Cut the duck into slices and coat with the glaze. Sprinkle toasted coriander seed on top. Brush the grilled radicchio with quince puree and garnish with Yka Leaves®.

Finish the dish with the gravy and roasted hay oil.

***

Restaurant 101 Gowrie

Govert Flinckstraat 326HS
1073 CJ Amsterdam
www.101gowrie.com

Source: Culinaire Saisonnier 94 - Fall 2019

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