Duck with celeriac, red beets, blackberries, young walnut, cocoa and jus

Name: Duck with celeriac, red beets, blackberries, young walnut, cocoa and jus
Ingredients: 1 Celeriac; 2 l Beet juice; knob of butter; Salt; balsamic; 300 g Oil; 12 pods; 5 g Agar; 25 g soybean oil; 10 units.items duck; 150 g Egg white; 4 walnuts; 10 beets; 500 g blackberry purée; 150 g shimeji mushrooms; 1 ristretto Nespresso; 20 g Cocoa powder; 20 g malt powder; 12 Blackberries; 250 ml CHEF Naturel veal stock

This recipe is featured in the livestream 'Wild van het najaar | Powered by Nestlé' with Marcel de Leeuw on October 5, 2020.

You can watch this and more livestreams on the HANOS livestream page.

Ingredients

10units.itemsduck

1Celeriac

2lBeet juice

knob of butter

Salt

balsamic

10beets

300gOil

5gAgar

150gEgg white

500gblackberry purée

12Blackberries

12pods

4walnuts

25gsoybean oil

20gCocoa powder

20gmalt powder

150gshimeji mushrooms

1ristretto Nespresso

250mlCHEF Naturel veal stock

Preparation

Let a knob of butter brown in a frying pan.
Briefly sear the duck on the carcass until the skin is nicely browned.
Remove the duck from the pan and cook it for another 6 minutes at 160 degrees in the oven. Take the duck out of the oven and let it rest for at least 15 minutes.
Cut the breasts from the carcass, and just before finishing the dish, briefly reheat them. Season with salt and pepper.

Peel the celeriac and cut it into small cubes.
Vacuum seal with a knob of butter and salt.
Cook in the steam oven or sous vide until tender.
Then blend until smooth in the thermoblender.

Cook the beets in beet juice, use a Parisienne scoop to make round balls, and set these aside.
Cut the leftover beets into small pieces. Put these in the thermoblender with a little cooking liquid and blend until smooth, season with salt and a little balsamic.

Bring the blackberry purée to a boil, add the agar, and let it boil for 1 minute with the agar.
Let the purée with agar set into a firm jelly.
Put the egg white in the blender and make a mayonnaise with the oil.
Add the blackberry jelly and blend until smooth cream forms.

Cut them into quarters, marinate the blackberries with balsamic, pepper, and salt.

Remove the strings from the pods and sauté them à la minute with a knob of butter and a little salt.

Grate the walnuts à la minute with a grater over a small corner of the dish.

Put the malt powder and cocoa in a bowl, add the oil while stirring with a whisk. Keep stirring until small lumps form.
Serve the powder at the last moment with the dish.

Sauté the clustered mushrooms in a hot pan with a little oil and immediately add salt and pepper.
Add a knob of butter at the end and cook the mushrooms until they are nicely golden brown.