Omelette with duck and shiitake mushrooms

Ingredients for 4 servings:

• 150 g water
• 3 g chicken stock powder, strong bouillon
• 5 large shiitake mushrooms, dried
• 250 g roasted duck meat
• Celery
• 30 g carrot(s), fresh or frozen
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small chili pepper(s), green
• 4 tbsp walnuts, coarsely chopped
• 2 tbsp wheat flour type 405
• 6 tbsp sunflower oil
• 5 eggs, size M
• 2 g chicken stock powder, strong bouillon
• 1 pinch(s) black pepper, from the mill
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) of dried chili flakes (Pul Biber)
• 5 tbsp mushroom broth
• 2 tbsp rice wine (Arak Masak)
• 30 g tapioca flour
• salt and pepper
• n. B. grapes, dark blue
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

An unusual appetizer that doesn’t require much effort. A recipe from southern China.

Bring the water to a boil. Dissolve the stock in it and pour the stock over the mushrooms. Soak the mushrooms for 30 minutes. Squeeze the chicken stock out of the mushrooms and set aside for the egg mixture. Cut the mushroom caps into thin strips no longer than 2 cm. Discard the tough, hard stems. Meanwhile, cut the duck meat into thin strips no longer than 2 cm. Wash the fresh celery, shake it dry, and pick off any unblemished leaves, then chop them up slightly. Discard any yellow or spotty leaves. Measure out 4 tablespoons of celery leaves and freeze the rest. Cut the celery stalks crosswise into approximately 3 mm wide rolls and measure out 2 tablespoons of the rolls, then freeze the rest. Measure out frozen goods and thaw. Cut a 4 cm long piece from a carrot, peel it, slice it lengthwise, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and let them thaw. Trim both ends of the onions and garlic cloves, peel them, and slice them thinly. Wash the small green chili pepper, cut it crosswise into thin rings, leaving the seeds and discarding the stems. Mix the coarsely chopped walnuts with the prepared ingredients and fry in 2 tablespoons of sunflower oil until the onions are translucent. Let everything cool slightly, sprinkle with the flour, mix, and divide into 4 equal portions. Crack the eggs and whisk them into the ingredients until smooth. Mix 5 tablespoons of the mushroom soaking broth with the rice wine and dissolve the tapioca flour in it. Mix the mixture with the egg mixture and the remaining ingredients until smooth and season to taste. Divide the egg mixture equally between the duck meat mixture and mix. Fry with the remaining sunflower oil to make 4 omelets. Divide the omelets between serving plates, garnish and enjoy warm.