Jul 5, 2009

Duckbreast - Lemontapioka - Raspberry Foam - Sautern Jelly


A nice combination of different, lightly sweet flavors that match the duck breast nicely. Needs some time to complete.

For the Sauternes Jelly:

  • 2.5 dl Sauternes
  • 1 pices Staranise
  • Agar Texturas
Heat the Wine with the Anis and add the Agar. Set in flat tray to cool overnight.
Cut the jelly into cubes and heat them gently (not over 75 C !) before serving.

For the Duck Breast:

  • 2 Duck breasts
  • 2 Teaspoons bitter Orangemarmalade
  • 2 Teaspoons Lavender Honey
  • Salt, Pepper
Preheat the oven to 180 C.
Mix the Marmalade with the honey and brush the duck breast with the mix - keep in fridge for 1 hour.
Sear the breast in a hot pan, remove the meat form the pan and place it in the oven for 5 min (medium rare) Salt and Pepper to taste.

For the Tapioca:

  • 100g Tapioca
  • Vegetable Stock
  • Peel of 1/2 Leomon
  • 1 Tablespoon Lemonjuice
  • Salt
Place the tapioca in a metal bowl, heat the Vegetable Stock and pour over the tapioca (depending on the Brand of the tapioca, the quantity of stock may vary) add the juice and the peel, mix well, cover and let stand for 10 minutes.
Remove the cover, mix well and season with salt

For the Raspberry Foam:

  • 100g fresh raspberry's
  • 2 Tablespoons powder sugar
  • 4 Units Emulzoon
  • Hand blender
Puree the berry's with the sugar and pass throug a fine sieve.
Mix the puree with bottled water until you get a liquid solution. Mix the solution with the Emulzoon and with the handblender make a nice foam.

Place the tapioca on a warm plate, place the duck breast on top and cover with the foam. Add the warm jelly's and serve.




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