Crispy pheasant skin with beetroot gel and sweet-sour yellow carrot

Name: Crispy pheasant skin with beetroot gel and sweet-sour yellow carrot
Ingredients: 35 g Sushi vinegar; 400 ml Beet juice; 1 l Chicken stock; 15 g Yuzu juice; 4 g Agar Agar; 2 g Salt; 133 g Tapioca; 1 kg Pheasant skin; 100 g Sugar; 100 g Water; 80 g Vinegar; 1 Lemongrass stalk; 0.5 Red chili pepper; Yellow carrot; Dried spices of choice

Crispy amuse of pheasant skin with a fresh gel of beetroot, sushi vinegar and yuzu. Finished with sweet-sour yellow carrot for freshness, color and balanceTip: Spread the mixture for the crispy pheasant skin as thinly and evenly as possible on the oven tray. This way, the mixture dries evenly and the pheasant skin becomes crispy after baking.

Ingredients

1lChicken stock

133gTapioca

1kgPheasant skin

35gSushi vinegar

400mlBeet juice

15gYuzu juice

4gAgar Agar

2gSalt

100gSugar

100gWater

80gVinegar

1Lemongrass stalk

0.5Red chili pepper

Yellow carrot

Dried spices of choice

Preparation

Put the pheasant skin together with the chicken stock in a pan or vacuum bag.
Let it infuse for 5 hours at 80°C.
Blend the pheasant skin with the stock until smooth.
Pass the mixture through a fine sieve. This is the base for the crispy pheasant skin.
Mix 500 grams of this base with 133 grams of tapioca.
Blend the mixture in the thermoblender at 90°C until thick and bound.
Spread the mixture thinly and evenly on an oven tray.
Dry or bake the mixture for 30 minutes at 160°C.
Let cool and break or cut into desired shapes.

Mix the beet juice, sushi vinegar, yuzu juice, salt and agar agar in a pan.
Bring to a boil while stirring.
Let it boil for 1 minute to activate the agar agar.
Pour the mixture into a container and let it set completely in the fridge.
Blend the set mixture until smooth to make a gel.
Put the beetroot gel in a squeeze bottle or piping bag.

Put the water, sugar, and vinegar in a pan.
Heat until the sugar is completely dissolved.
Add the lemongrass, red chili, and dry spices.
Let the sweet and sour mixture cool completely.
Slice the yellow carrot into thin strips using a mandoline.
Blanch the carrot strips for 10 seconds in boiling water.
Immediately cool in ice water and drain well.
Place the carrot strips in a container and pour enough sweet and sour mixture over them to cover.
Let marinate for at least 30 minutes.

Place a piece of crispy pheasant skin on the plate or serving platter.
Pipe a few dots of beetroot gel onto the crispy pheasant skin.
Twist or fold the sweet and sour yellow carrot into a small nest and place it on top of the crisp.
Optionally finish with cress, herbs, flowers, or extra spices.
Serve immediately so the pheasant skin stays crispy.