John Myers
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Lacquered Breast of Heedfelder Duck with Hay Cream and Ampel Puree
The perfect lacquered breast of heedfelder duck with hay cream and ampel puree recipe with a picture and simple step-by-step instructions.
flesh
- 5 piece Duck breast fillet
- 1 pinch Salt and pepper
- 5 piece Rosemary sprigs
- 1 tbsp Oil
- 2 tbsp Honey
- 1 shot Olive oil
Hay cream
- 1 l Cream
- 500 ml White wine
- 2 bunch Hay
- 1 pinch Salt and pepper
- 1 piece Rosemary sprig
Red puree
- 450 g Carrots
- 200 ml Broth
- 1 shot Milk
- 1 shot Cream
Yellow puree
- 450 g Potatoes
- 1 tbsp Herb butter
- 1 shot Milk
- 1 shot Cream
Green puree
- 450 g Brussels sprouts fresh
- 1 shot Milk
- 1 shot Cream
- 1 pinch Nutmeg
Duck breast fillets
- Wash the duck breast fillets and pat dry. Pepper and lightly salt the meat side of the duck breast fillets. Score the skin side of the duck breast fillets in a diamond shape.
- Place a sprig of rosemary on each side of the skin and let the duck breast fillets steep for about an hour. Fry the duck breast fillets in a little oil on the skin side, turn briefly so that the pores of the meat close.
- Make a varnish from honey, oil and salt (if necessary, heat the honey slightly so that it is more spreadable) and brush the skin side of the duck breast fillets with it. Let the duck breast fillets rest in the preheated oven at 75 ° C.
Hay cream
- For the hay cream, put the hay in a sufficiently large saucepan, pour the cream over it and let it steep a little. Pour in the white wine, bring to the boil and simmer gently for about an hour.
- Then pour the hay cream through a sieve into a saucepan and reduce over medium heat until the desired consistency is reached. Finally, season with salt and pepper.
Carrot puree
- For the carrot puree, peel the carrots, cut into pieces, cook in the stock and drain.
- Process into puree with the potato masher while adding milk and cream (amount up to the desired consistency).
Mashed potatoes
- For the mashed potatoes, peel the potatoes, cut into pieces, cook in salted water and drain.
- Add the herb butter and, while adding milk and cream (amount up to the desired consistency), process into a puree with the potato masher.
Brussels sprouts puree
- For the Brussels sprouts puree, clean the Brussels sprouts, cook in salted water and drain.
- Add milk and cream (amount up to the desired consistency) to puree with the potato masher and season with nutmeg.
- Arrange the puree in individual circles on the plates in the shape of an ampule. Cut open the duck breast and serve with the hay cream.
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