TBD Cook Time:
TBD Ready Time:
- 2 Duck Breast, skin removed
- 2 Carrot, peeled
- 2 Zucchini
- 1 Celeriac, peeled
- 250 g Jerusalem Artichoke, peeled and roughly chopped
- 125 ml Cream
- 500 ml Duck Stock
- 1 tbsp Five Spice Powder
- 150 ml Oil
- 150 g Butter
- 1 punnet Micro Cress
- Salt to taste
- Pepper to taste
Seal duck breast with salt, pepper and olive oil in vacuum bag. Poach in hot water at 138 °F (59,5 °C) for 25 minutes. Place into iced water to arrest cooking.
Using a Parisian scoop, make small balls of carrot, zuchinni and celeriac. Blanch the vegetable balls in salted boiling water. Saute the vegetable balls in olive oil and butter. Season to taste with salt and pepper.
Place the Jerusalem artichoke into a small pot and fill with water till it covers the Jerusalem artichokes. Bring to a boil till tender. Remove from pot and blend in a food processer to obtain a puree. The consistency of puree may be adjusted by adding the cream. Season with salt and pepper to taste.
In a sauce pot, combine the duck stock and five spice powder. Over medium heat, reduce the stock by half. Season to taste with salt and pepper.
Reheat the duck in warm water. Remove duck breast from the bag and thinly slice. Lay slices of duck breast onto plate. Spoon Jerusalem artichoke puree onto the plate. Scatter vegetable balls onto the plate. Drizzle the spiced duck jus. Garnish with micro cress.
This recipe was generously provided by Emanuel Strooband.
Photo © ExQuisine / Fotolia.com