French Corn and Duck Breast with Pointed Cabbage, Celery and Tangerine

Mandarin gel

1. Defrost and puree the mandarins. Then bring to the boil in a small saucepan. Stir in the AgarAgar powder and boil for at least 2 minutes. Pour into a bowl and chill. After getting cold, cut the jelly into coarse cubes and stir until smooth in a blender and fill either into a piping bag or a squeeze bottle

Celery puree

1. For the Sellereie puree, wash 1.5 heads of celery and remove the peel. Then cut the celery into large cubes. Cover with the cream and simmer on the stove over a low heat until the celery is soft.
2. Strain the celery, keeping the cream sauce. Mix the celery cubes in a blender with a little stock and cold butter until a creamy consistency is achieved. Season the puree with just a little salt.

Celery sticks

1. Simply roast the panko bread in the pan without oil and season with a pinch of salt.
2. Put 500g butter on a low flame and clarify slowly. The butter can get very dark. When the desired degree of browning is achieved, pass through a kitchen towel.

cabbage

1. For the pointed cabbage vegetables, remove the outer leaves from the cabbage and then cut in half lengthways. Then remove the stalk and cut the cabbage into as fine strips as possible. Then fry the strips in a hot pan with a little oil, so that the cabbage collapses and takes on a little toasted aromas. Also only season the whole thing with a pinch of salt.

duck breast

1. Slightly scratch the duck breasts on the skin side and then vacuum seal. Cook the duck breasts in a water bath at 54 ° C for about 20-25 minutes, then remove them, salt on both sides and place on the stove in a cold pan on the skin side.
2. Turn on the stove and fry the fat until crispy.

Serving

1. For the decoration, peel a tangerine and cut it into the individual segments. Briefly blanch the segments and quench them under cold water, now you can pull off the white threads better.