Tartelette with pheasant ragout and tarragon foam

Name: Tartelette with pheasant ragout and tarragon foam
Ingredients: 50 g Melted butter; 200 g Leek; 25 g Butter; 60 g Colorozo salt; 500 g Pheasant legs; 1 l Water; 10 Peking duck pancakes; Tartelette molds; 150 ml Poultry stock; 100 ml Debic Culinary Original 20%; 20 g Coarse mustard; 2 Eggs; 50 ml Milk; 150 ml Debic Whipping Cream 40%; 400 ml Debic Culinary Original 20%; 100 ml Poultry stock; 80 g Tarragon; 1 units.theelepel Dijon mustard; Crispy fried leek; Mustard cress; Mizuna lettuce; Mustard caviar

Warm quiche tartelette with pheasant ragout and airy tarragon foam. Topped with fried leek, mizuna lettuce, watercress, and mustard caviar.Ingredients for 10 people.

Ingredients

50gMelted butter

10Peking duck pancakes

Tartelette molds

200gLeek

25gButter

60gColorozo salt

500gPheasant legs

1lWater

150mlPoultry stock

100mlDebic Culinary Original 20%

20gCoarse mustard

2Eggs

50mlMilk

150mlDebic Whipping Cream 40%

400mlDebic Culinary Original 20%

100mlPoultry stock

80gTarragon

1units.theelepelDijon mustard

Crispy fried leek

Mustard cress

Mizuna lettuce

Mustard caviar

Preparation

Brush the Peking duck pancakes with melted butter and, if desired, cut them into rounds.
Place them over inverted molds on a baking tray, place a second mold on top, and bake at 160°C.
Store in an airtight container.

Brine the pheasant legs in a brine bath of colorozo salt and water for 12 hours. Rinse well under running water and dry the legs.
Brown the legs in a frying pan, transfer to a pressure cooker, and cook in poultry stock.
Once the legs are cooked, pull them apart.
Sauté the leek in butter and add the shredded meat, mustard, and cooking cream until a creamy ragout forms.

For the custard, mix the whipping cream, milk, and eggs.

For the tarragon foam, heat the cooking cream together with the stock, tarragon, and mustard to 80°C.
Let infuse for 30 minutes, blend finely in a blender, strain through a fine sieve, and fill into a siphon.

Fill the tartlets halfway with the pheasant ragout and pour the custard on top.
Bake until golden brown at 160°C.
Pipe a dollop of tarragon foam onto the warm tartlet so it melts into a foamy sauce.
Finish with crispy leek, Mizuna lettuce, mustard caviar, and mustard cress.