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Foodxperience

Duck breast, celeriac, miso and sambai

This dish consists of duck breast, celeriac and miso purée, yellow beets, dried tomatoes, celeriac jus, and carrot.

Our FoodXperience chefs prepared for the autumn! They got to work with typical autumn ingredients, such as game and poultry. But also special autumn ingredients like bison and guinea fowl are back on the workbench. This time, our chefs took on the challenge of preparing a full-fledged vegetarian version of each dish. This way, you can offer each of your guests a delicious autumn dish!

Ingredients

Duck breast

400gCeleriac
Miso
100gButter
2Sprigs of tarragon

6Cherry tomatoes
Powdered sugar
hojiblanca olive oil

3Veal jus
Sambai
Olive oil
1Celeriac
Gelespessa

carrot sous-vide

Mustard cress

Preparation

  1. Fry the duck on the skin side and briefly on the fat side. Continue cooking in the oven at 150°C until a core temperature of 62°C is reached.
  2. Let the duck breast rest.

  1. Cut the celeriac into equal cubes.
  2. Place the tarragon sprigs with the cut celeriac and the butter in a cooking bag and steam until done.
  3. Remove the tarragon and sauté half of the celeriac in a little olive oil.
  4. Put the rest in the blender and season with pepper, salt, and miso.

  1. Wash the yellow beets and cook and blanch in salted water.
  2. Cut the beets into thin planks.

  1. Slice the cherry tomatoes thinly.
  2. Drizzle with olive oil.
  3. Sprinkle with a little powdered sugar and dry in an oven at 100°C.

  1. Clean the celeriac and cut into slices.
  2. Brush the slices with olive oil and briefly grill on the barbecue.
  3. Put the slices in a juicer and reduce the liquid by half.
  4. Add the veal jus.
  5. Season with sambai and salt.
  6. Thicken with gelespessan.

  1. Cut the carrots in half lengthwise and place on a baking dish.
  2. Brush with olive oil.
  3. Finish with a blowtorch.

  1. Spoon the celeriac puree onto the plate.
  2. Place the sautéed celeriac cubes on top.
  3. Slice the duck breast.
  4. Place on the celeriac cubes and the duck breast.
  5. Cut the baby carrots to the desired size.
  6. Insert the baby carrots into the celeriac puree.
  7. Add the dried tomatoes and the yellow beet in between.
  8. Pour the celeriac jus around the dish.
  9. Before serving, add a few sprigs of mustard cress around the dish.