Fusion Duck – Classic Meets Modern (Bea Schulz)

duck

1. Preheat the oven to 60 ° C. Trim the duck, remove the fillet and keep it. Mix honey with soy sauce and mix with Szechuan pepper and crushed lavender.

1. Set up the pan and let it warm up over medium heat. Carefully scratch the duck skin in a diamond shape. Sprinkle a little salt on the skin, immediately place it with the skin side down in the preheated pan and slowly drain the fat. Just before the skin is brown and crispy, turn up the heat and turn the duck over. Fry the meat side briefly and vigorously.

1. Place the duck from the pan in a baking dish with the skin side up and brush with the honey and lavender marinade. Depending on the type and salt content of the soy sauce, add salt if necessary. Let it steep in the preheated oven until a core temperature of 58 ° C is reached.

puree

1. Peel the sweet potatoes and cut into approx. 1.5 cm cubes. Cut a shallot into rings. Let the pot warm up, add a little oil, sweat the shallots and sweet potatoes. Top up with water. Cut the chilli lengthways and add the kaffir lime and salt to the cooking water. Bring the whole thing to a boil, reduce the heat and simmer over medium heat until the sweet potato is a bit mushy. Pour off the water but collect it. Remove the chilli and kaffir, puree. If necessary, add some of the cooking water. If the puree is too firm: Add a little soy cream and, if necessary, bind with xanthan gum if the sweet potato has not had enough starch.

sauce

1. Completely chop two spring onions. Quarter shallots. Remove soil from mushrooms if necessary. Trim the roots of the remaining spring onions but keep them. Prepare the remains of the plums. Sweat the shallots in the rendered duck fat. Add the plums and muscovado sugar. When it starts to caramelize, deglaze with some of the red wine. Pour in half of the port wine and half of the sake. Add mushrooms, duck cuts and fillets, spring onions, long pepper and kaffi lime and reduce over high heat. When the amount has boiled down to over half, add some poultry stock and new wine. Depending on the acidity, add tamarind, if necessary also some poultry stock. Strain the sauce and, if necessary, thicken with starch.

Mushrooms

1. Trim the shiitake mushrooms a little depending on their size. Cut the red onion into rings. Read the thyme. Melt the butter in a pan, sweat the onions until translucent and sauté the mushrooms. Finish with thyme and a tiny dash of sake and pepper.

plum

1. Quarter four plums and vacuum seal them in a Sous-vide bag with a little thyme and just let them steep – do not let them get warm. Cut the rest of the plums into thin slices, leave some meat around the kernels and use them for the sauce. Sprinkle the slices with muscovado sugar and grill in the grill pan. If necessary, caramelize the rest of the sugar with the bunsen burner. Sear the remaining spring onions whole in the grill pan. Just before serving, place the duck under the preheated grill for two minutes and let it rest.

Serving

1. Put some puree in the piping bag. Pile the puree on the plates, but also spread on a mirror. Cut into slices and arrange on top of the puree in the fan. Organically arrange the compacted and grilled plums with the mushrooms on the plate. Fill the sauce separately. Decorate the grilled spring onions.