John Myers
Contents
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Ingredients
Flesh:
- 4 Pc. Wild duck fresh
Mashed potatoes:
- 600 g Floury potatoes
- 300 ml Milk warm
- 30 g Butter
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
Onion confit:
- 2 tbsp Sugar
- 30 g Butter
- 6 Pc. Red onions
- 25 ml Balsamic vinegar
- 25 ml Red wine vinegar
- 60 ml Port wine
- 300 ml Red wine
Savoy cabbage leaves:
- 12 Pc. Savoy cabbage leaves
- 30 g Butter
White wine sauce (300 ml):
- 1 Pc. Shallots
- 250 ml White wine
- 1 Pc. Bay leaf
- 5 Pc. Peppercorns
- 375 ml Cream
- 50 g Butter
- 1 pinch Salt and pepper
Instructions
Flesh:
- The duck parts are salted and peppered on both sides and set aside. The main page is cut in a diamond shape. Preheat the oven to 170 degrees circulating air. Sear the duck on the skin side in the roaster and then place in the oven for approx. 12-15 minutes. The cooking point depends on the size of the duck.
Onion confit:
- Peel the onions and slice them thinly. The sugar is caramelized with the butter in the hot pan and the onions are added. Then add the balsamic vinegar, the port wine, the red wine vinegar and the red wine and boil down until a creamy mixture is obtained.
Savoy cabbage leaves:
- Correct the shape of the leaves with the help of a cooking ring or water glass, cut out the hard stalk at the bottom and blanch briefly in boiling salted water. Chill cold and set aside. Before serving, toss the savoy cabbage leaves in the melted butter.
Mashed potatoes:
- Peel and cook potatoes. Then drain and mix or press through the potato press. Add the warm milk and butter and season with nutmeg, salt and pepper.
Sauce:
- Dice shallots and bring to the boil with the white wine, bay leaves and pepper. Reduce everything by half. Then add the cream and bring to the boil again. Then drain through a sieve so that only the sauce remains. Season to taste with salt and pepper. Finally stir in the cold butter.
- Heat 6,300 ml white wine sauce and add a good dash of beetroot juice.
Nutrition
Serving: 100gCalories: 162kcalCarbohydrates: 8.7gProtein: 1.6gFat: 11.3g
