HANOS catering wholesale
Become a customer
Foodxperience
Wild duck with pearl couscous and sweet-sour red beetroot — image

Wild duck with pearl couscous and sweet-sour red beetroot

A refined combination of smoked wild duck, fresh tarragon, and earthy notes of red beetroot.The pearl couscous provides a soft bite, while the sweet-sour and beetroot gel add excitement and freshness to the dish.

Ingredients

1kgSalt
200gPepper mix
100gFive spice powder
Wild duck

Mayonnaise
Tarragon extract
Tarragon wine vinegar
Tarragon leaves

850gBeet juice
50gSugar
13gAgar Agar
120gBalsamic vinegar

Water
Coriander seeds
Wine vinegar
Star anise
Ginger
Bay leaf
Red beets

Pearl couscous
Parchment bread
Affilla cress

Preparation

  1. Cut the fillets from the carcass and clean them.
  2. Place the fillets for 4 hours in a dry brine of salt, pepper mix, and five spice powder.
  3. Remove the fillets from the brine and smoke for 30 minutes at a temperature of 50 to 60°C on a barbecue.
  4. Then chill the fillets and cut into thin slices.

  1. Make a fresh tarragon mayonnaise from fresh tarragon leaves, a dash of tarragon extract, tarragon wine vinegar, and mayonnaise.

  1. Boil beet juice with balsamic vinegar and sugar. Add agar agar and cook thoroughly. Pour out the mixture, let it set, and blend until smooth.

  1. Make a sweet and sour marinade to taste from water, wine vinegar, coriander seeds, star anise, ginger, and bay leaf.
  2. Place the cleaned red beet varieties in it.
  3. Vacuum seal and cook at 90°C in a steamer for 150 minutes.
  4. Shape into balls.

  1. Cook the pearl couscous and place it in a ring mold.
  2. Layer with red beet balls, smoked duck, beet gel, tarragon mayonnaise, black parchment bread, and affilla cress.
  3. Make a dressing from tarragon mayonnaise and the sweet and sour marinade.