Red beet leaves with duck

Name: Red beet leaves with duck
Ingredients: 50 g Egg white; 50 g zusto; 45 g Flour; Stencil 'leaf'; 4 g Salt; 5 g Beet powder; Double silicone mold 'leaf vein'; Chicory; duck pâté; duck rillettes; Sugar; Salt; 2 units.items red beet leaves; 50 g Butter

An amuse with warm, earthy flavors and a hint of sweetness. Presented in the shape of autumn leaves, fitting for the season.

Ingredients

50gEgg white

50gzusto

45gFlour

Stencil 'leaf'

4gSalt

5gBeet powder

Double silicone mold 'leaf vein'

50gButter

Chicory

duck pâté

duck rillettes

Sugar

Salt

2units.itemsred beet leaves

Preparation

Heat the egg white to 40°C.
Heat the butter until it just starts to color.
Mix zusto, flour, beet powder, salt, and egg white with the butter and stir well.
Spread the batter onto the stencil.
Remove the stencil and bake for 8 minutes at 150°C.

Spread the duck rillettes and the pâté onto the stencil.
Remove the stencil and place the rillettes and pâté leaves in the fridge or freezer.
Cut the chicory into a fine julienne and caramelize with a little sugar.
Season the chicory with salt.
Now assemble the amuse-bouche: a beet leaf, the rillettes leaf, the caramelized chicory, the pâté leaf, and another beet leaf on top. Serve immediately.