John Myers
Contents
show
Christmas Menu with Chestnut Soup, Duck with Orange Sauce and Speculoos Cream
The perfect christmas menu with chestnut soup, duck with orange sauce and speculoos cream recipe with a picture and simple step-by-step instructions.
Chestnut soup
- 1 tbsp Powdered sugar
- 800 ml Chicken broth
- 500 g Chestnuts
- 1 tsp Salt
- 0,5 tsp Chili powder
- 1 tsp Pepper
- 1 tbsp Truffle oil
- 200 ml Cream
Duck with orange sauce
- 1 piece Duck meat (mf) fresh
- 2 tsp Salt
- 2 tsp Pepper
- 500 g Pears
- 500 g Apple
- 2 piece Vegetable onions
- 1 bunch Mugwort
- 4 tbsp Honey
- 2 tbsp Frying fat (animal fat)
- 1 bunch Marjoram
- 400 ml Chicken broth
- 100 ml Beer
- 1 tbsp Dark gravy
- 250 ml Orange juice
Speculoos cream
- 200 g Cream cheese
- 200 ml Cream
- 6 piece Spekulatius
- 4 piece Pears
- 1 bunch Mint fresh
- Caramelize the powdered sugar in the saucepan and deglaze with the chicken stock, briefly bring the chestnuts to the boil and puree.
- Season with salt, chili powder and pepper and season with the truffle oil.
- Whip the cream and carefully stir into the soup – done!
Duck with orange sauce
- Season the inside of the duck with salt and pepper. Stuff the duck with the diced apples, pears and onions and finally add mugwort. To prevent the filling from falling out, close the duck and fix it with a toothpick.
- Brush the stuffed duck with honey, season with salt and pepper and fry in hot frying fat. Deglaze with the chicken stock, add marjoram and fry at 160 ° top / bottom heat for 2 ½ hours.
- Place the duck on a baking sheet, brush with beer and fry it until crispy for 15 to 30 minutes at 200 ° C top / bottom heat. Stir the “Extra” gravy into the meat stock, add the orange juice and puree everything into a fine sauce.
Speculoos cream
- Mix the cream cheese with the cream to a cream. Break the speculoos into small pieces.
- First put the speculoos pieces in a dessert glass, place the cream cheese cream on top and place the cooked pear pieces on the cream.
- Sprinkle pieces of speculatius on top and finally garnish with fresh mint leaves.
Facebook Comments