John Myers
Contents
show
Ingredients
Cricket duck
- 2 piece Half boned wild ducks
- 1 pinch Coarse sea salt
- 1 pinch Black pepper from the mill
- 1 pinch Sweet paprika powder
- 2 tbsp Chili oil
Radish Potato Salad
- 1 pinch Sugar
- 400 g Jacket potatoes cooked and cooled, peeled from the day before
- 1 piece Fresh shallot finely diced
- 2 piece Pickles finely diced
- 2 tbsp White balsamic vinegar
- 2 tbsp Cold-pressed sunflower oil
- 0,2 liter Vegetable broth own production
- 1 tsp Mild mustard
- 1 pinch Ground white pepper
- 1 pinch Sea salt fine
Homemade mayo
- 1 piece Egg yolk
- 1 tsp Dijon mustard
- 1 pinch Sugar
- 1 tbsp Freshly squeezed lime juice
- 2 tbsp Cold-pressed sunflower oil
- 1 pinch Sea salt fine
Marinated radishes
- 1 Handful Radishes freshly sliced from our own garden
- 1 tsp Finely chopped the delicate inner leaves of radish green
- 1 pinch Sea salt fine
- 1 pinch Sugar
- 1 tbsp Mild balsamic vinegar
- 1 tbsp Rosemary oil own production
- 1 tsp Soy sauce light
Instructions
- This was my lunch as a straw widower. My sweetheart was away. Otherwise I'm not allowed to make as many roasted aromas, she doesn't like that. If you don't like it, you can just grill the duck a bit further away from the heat. Took my old gas grill. The duck was boned by my hunter friend from whom I got it. I use the bones etc. for wild fowl broths (see my KB).
- Grilled duck: Mix the oil with the spices and brush the duck halves with it. Place on the grill of your choice and grill until crispy all around. I especially like the crispy skin of ducks. It must crack when you eat the skin.
- Marinate the radishes: Mix the radish slices with the ingredients and leave to marinate for about 45 minutes.
- Mayo: Mix sugar, mustard, egg yolk and lime juice to a thick mass. Then carefully stir in the oil. There is only as much oil added as the egg yolk mass can absorb.
- Radish potato salad: Cut the potatoes into slices. Mix the balsamic vinegar with the vegetable stock and mustard. Bring to the boil while stirring and add the spices to taste.
- When the mixture has cooled down a little, pour over the potato slices and let it soak for a few minutes. Add the cucumber and cubed shallots and mix everything together.
- Now fold the mayo into the potato salad, drain the liquid from the marinated radishes. Then put the radishes and the potato salad in a bowl and mix everything together well.
- Let it steep a little, if necessary season with salt and pepper to taste and serve with the grilled wild duck.
Nutrition
Serving: 100gCalories: 402kcalCarbohydrates: 8.9gProtein: 1.5gFat: 40.1g
