Oldenburg Duck Breast Undercover on Parsnip Puree

Nut crust

• For the nut crust, mix butter, ground hazelnuts, breadcrumbs, Quatre Epice, salt and pepper. Roll out 2 mm thick between cooking parchment and place in the freezer for at least 1 hour.

Duck breasts

• Skin the duck breasts. Cut the skin into strips and leave in a pan. Only the crispy skin is used, the fat is used for other purposes.

Parsnip puree

Molè sauce

Pretzel dumplings

Brussels sprouts leaves

Serving

• Rub the bare duck breasts on both sides with the spice mixture and wrap tightly in cooking parchment (at least 3 layers). Twist the sides into a candy and seal tightly with cooking twine. Cook in the steamer at 65 ° C for 35 minutes.
• Preheat the oven to 65 ° C. Unpack the duck breasts, pat dry and fry in hot ghee for a maximum of 1 minute per side. Place on a wire rack (drip pan underneath) and let sit in the oven for 10 minutes. Remove and set the oven to grill function at 220 ° C.
• Cut the crust into pieces and place 1 piece of the nut crust on each of the duck breasts. Slide under the grill and bake briefly so that it looks nice and brown. The best thing to do is to stop, it's quick. Cut the meat into slices and arrange on top of the parsnip puree.
• For the parsnip puree, peel and dice the parsnips and potatoes and cook them together with a dash of milk or cream and salt for about 15 minutes until soft.
• Puree the vegetables, add 50 ml melted butter, 1 teaspoon lemon oil and season with Quatre Epice, mace, pepper and salt. Fill into a dressing sack.
• For the molè sauce, peel the shallot, dice it in the ghee and deglaze with a dash of balsamic vinegar. Pour red wine and duck stock on top and let it boil down a little. Add 2 tablespoons of molè spice, assemble with Basic Textur and season with salt and pepper.
• For the pretzel dumplings, cut the pretzels into 1 cm cubes and pour warm milk over them. Add the eggs, whisked.
• Sauté chopped parsley and finely diced onions in butter and add to the mixture. Season with salt, pepper and nutmeg and mix everything carefully.
• Place the mixture on parchment, shape it into an oblong shape and cook in the perforated insert at 100 ° C for 25 minutes in the steamer. This can be prepared up to this point. Remove the cooked rolling pin and unpack. Cut into slices and fry in hot ghee on both sides just before serving.
• Peel off the Brussels sprouts individually and blanch them for 2 minutes at 100 ° C in the steamer. Season with a little fleur de sel.
• To serve, place the puree in the center left of the plate and spread to the right with a spoon. Insert 1-2 parsnip chips on the left. Arrange the duck breast slices in the center, cover with crispy skin. Place the pretzel dumplings behind it. Arrange 3 blanched Brussels sprouts on the top of the plate. Pour in the molè sauce.